Saturday, March 17, 2007

Emeril Lagasse: Baked Codfish with Irish Cheese Crust


I always thought cod was best served with a crispy brown crust on a sandwich.  Not necessarily so.  It's equally, possibly more, delicious covered in bread crumbs and cheese and baked in cream.  Luscious enough for you?  Too bad St. Patrick's Day only comes around once a year.  And don't try to get all Americanized on me and use that nasty yellow mustard in a squeeze container.  This MUST have Colman's mustard.  It's got that rich bite that makes the whole darn thing worth it.

Baked Codfish with Irish Cheese Crust
Adapted from Emeril Lagasse

4 (6-ounce) codfish fillets, skins removed
Emeril's Essence Seasoning (or your own mix)
½ cup fine bread crumbs
2 tablespoons unsalted butter, melted
2 tablespoons minced fresh parsley
2 teaspoons Colman's English mustard (paste form, not dry powder)
2 teaspoons minced garlic (about 2 cloves)
6 ounces Kerrygold Vintage Irish Cheddar, grated
1 cup heavy cream
Salt and pepper

Preheat the oven to 375°F. Butter a casserole dish and set aside.

Lightly season the codfish on both sides with Essence and place in the prepared dish, skin side down.

In a bowl, combine the bread crumbs, butter, parsley, mustard, and garlic, and mix well. Add the cheese and mix well. Place on the fish, patting down to make a crust. Sprinkle with salt and pepper.  Pour the cream over the fish and bake until the fish is cooked through, golden brown and the cheese is bubbly, 15 to 20 minutes.

Remove from the oven and serve.

Makes 4 servings

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