Cod and Tomato Casserole
|Butter||2 Ounce (50 gram)|
|Onion||1 Small, peeled and finely chopped|
|Flour||2 Ounce (50 gram / 600 milliliter)|
|Cheddar cheese||4 Ounce, grated (100 gram)|
|Tomato puree||30 Milliliter (2 tablespoons)|
|Freshly ground black pepper||To Taste|
|Cod fillets||1 Pound, poached, skinned and flaked (450 gram)|
|Canned salmon||3 1⁄2 Ounce, drained, skinned and flaked|
|Fresh white breadcrumbs||45 Milliliter (3 tablespoons)|
|Butter||1 Ounce (25 gram, for finish)|
1.Preheat the oven to 35 minutes.
2.In a pan, heat butter and fry onions in it until tender.
3.Add flour and cook for 2 minutes.
4.Turn off th eheat and slowly add milk.
5.Put the pan on flame and let the mixture boil; keep stirring.
6.Once done, lower the flame and ccok the mixture until thick.
7.Add tomato puree, cheese, salt and pepper.
8.Make a central cavity and add flaked fish and salmon.
9.Take an ovenproof dish or foil container and transfer the mixture into it.
10.Put a sprinkling of breadcrumbs.
11.Bake for 35 minutes or freeze for later use.
12.Serve immediately after baking.
13.If using frozen, bake for 35 minutes until the top crust turns golden.