Recipe courtesy Emeril Lagasse, 2003
Software
- 4 (6-ounce) codfish fillets, skins removed
- Essence, recipe follows
- 1/2 C. fine bread crumbs
- 2 TBSP melted Irish butter
- 2 TBSP minced fresh parsley
- 2 tsp Lakeshore Strong Irish Mustard or Colman’s English mustard
- 2 tsp minced garlic, or spring onions
- 6 oz grated Irish cheese (Dubliner, Coolea, or Carrigaline, or Irish cheddar such as Kerrygold Vintage)
- 1 C. heavy Irish cream
Hardware
- 375o F Oven
-Buttered casserole dish
How To
- Lightly season the codfish on both sides with Essence.
- Place in the prepared dish, skin side down (skin removed).
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.
- Pour the cream over the fish
- Oven @ 375o for 15-20 minutes. (fish should be cooked through, golden brown and the cheese bubbly)
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup
that looks and sounds delicious! seriously, anything with that much cheese and heavy cream gets an A+ in my book! Can we add that to the list of stuff you’re going to cook for me this summer? I love the themed recipes you’ve put up!
Christina Ottis
March 16th, 2008
Reading all these blogs about good food inspires me to want to cook…now if I could just put that into action.
Kristen
March 16th, 2008