Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Baked Codfish with Irish Cheese Crust




Source of Recipe


Recipe courtesy Emeril Lagasse, 2003


List of Ingredients




4 (6-ounce) codfish fillets, skins removed
Essence, recipe follows
1/2 cup fine bread crumbs
2 tablespoons melted Irish butter
2 tablespoons minced fresh parsley
2 teaspoons Lakeshore Strong Irish Mustard or Colman's English mustard
2 teaspoons minced garlic, or spring onions
6 ounces Irish cheese, such as Dubliner, Coolea, or Carrigaline, or Irish cheddar such as Kerrygold Vintage, grated
1 cup heavy Irish cream

Recipe



Preheat the oven to 375 degrees 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. 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.


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