Ingredients
CHEESE SAUCE
1 1/2 c béchamel sauce (without the nutmeg)
1/4 tsp mild paprika
1/4 tsp mustard powder
1 1/2 c cheddar cheese, grated
1 Tbsp dill, finely chopped
FISH CASSEROLE
1 1/2 lb russet potatoes, peeled and sliced into 1/8-inch thick
1/4 c water
1 1/2 lb cod, pat dry and cubed
ground himalayan sea salt, to taste and divided
freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
2 Tbsp butter, plus more to grease the baking dish
2 c leeks (about 2 medium), washed and quartered
1/2 c carrots, diced
1/2 c celery, diced
2 lg cloves garlic, pressed
1/2 tsp lemon zest
2 Tbsp panko breadcrumbs
1/4 tsp hot paprika, or to taste
Directions
1. CHEESE SAUCE:
2. Make the béchamel sauce recipe before adding paprika and mustard; whisk well.
3. Add cheese by the handful and whisk until melted before adding more. Add dill and whisk once again.
4. Place a piece of wax paper on top making sure it touches the surface and set aside until needed.
5. FISH CASSEROLE:
6. Preheat oven to 375ºF. Butter a 3-quart baking dish; set aside.
7. Place sliced potatoes in a microwave-safe bowl, pour in water, wrap with cling film and transfer to the microwave; cook on “high” for 3 minutes.
8. Carefully remove the bowl, flip potato slices, cover again with plastic wrap and return to microwave; cook for another 3 minutes.
9. Arrange half the potato slices overlapping them to cover the bottom of the prepared baking dish; set aside.
10. Pat dry cod fillets and cut into 2-inch cubes. Season generously with salt and pepper; set aside.
