- 1.5 cups Whole milk (total includes milk for powdered sour cream mix)
- ½ cup Sour cream (ready-made or powdered sour cream mix/milk)
- 1 lb Tanner’s Fresh Fish Processing Alaskan cod fillets
- 1.5 lbs Soft, seasoned bread crumbs of choice
- 1 cup Shredded cheese, your choice
- ¼ cup Vidalia onions, chopped
- 4 oz. Mushrooms, chopped
- 2 tbsp. Flour, all purpose
- Salt & pepper to taste
- 1 cup Peas, fresh
- ¼ cup butter
To assemble the Alaskan cod autumn casserole, gently pan poach the fish until it flakes when touched with a fork. Then set it aside while you create a cheese roux. To make the base, lightly sauté the onions using 2 tablespoons of butter. Next, add the flour, seasoning and ½ cup of milk in with the onions.
Once it starts to thicken, remove the pan from the heat and add the shredded cheese into the mix. Continue by adding the sour cream, mushrooms, peas and Alaskan cod fillets into the pan. Mix it until the pieces of Alaskan cod, mushrooms and peas are well coated with the cheese sauce.
Afterward, lightly coat a shallow casserole dish with butter and pour the mixture into it. Proceed by coating the soft bread crumbs with melted butter. Then place the bread crumbs on top of the Alaskan cod and cheese mixture.
Pop the finished Alaskan cod autumn casserole into a preheated 400 degree Fahrenheit oven and let it cook for 15 minutes. That should be plenty of time for the bread crumbs to crisp up. Once they do, remove the Alaskan cod autumn casserole and serve it with your favorite beverage.
If you want to serve wine with the Alaskan cod autumn casserole, we’d suggest pairing it with a Pinot Blanc, Pinot Gris or Sauvignon Blanc. Either one tends to compliment the dish. Enjoy and be sure to contact us for all of your fresh Alaskan seafood and reindeer sausage needs.