Whitefish au Gratin
This comfort food is smoky, creamy and crunchy
There is something soothing about a modest casserole gently bubbling in the oven on a frosty winter’s evening—and this simple, unpretentious dish fits the bill. Smoky, creamy and crunchy, this delicious blend of fish, bacon, vegetables and garlic is my kind of comfort food, and I’m sure you’ll love it, too. Serves 6.
100 Acre Wood Photography
- 1/3 cup melted butter
- ¾ cup panko
- ¼ cup crushed herb crackers
- 2 tbsp chopped parsley
- 4 bacon slices, chopped
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 3 tbsp flour
- ¾ cup chicken stock
- ½ cup sour cream
- 1 cup diced carrots
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup peeled and diced gold beets
- 2 cups diced whitefish
- Kosher salt and black pepper, to taste
- ½ cup grated Swiss cheese
- Mix melted butter with panko, herb crackers and parsley.
- Sweat bacon, onion and garlic over medium heat for 4 minutes. Reduce heat to low, add flour and cook for 2 minutes, stirring occasionally.
- Whisk in chicken stock, then sour cream. Bring to a simmer and add vegetables.
- Simmer mixture for 5 minutes, then add whitefish and season with salt and pepper. Place mixture in a small (6" x 8") casserole dish and bake at 400°F for 30 to 40 minutes.
- Top with Swiss cheese, bake for another 5 minutes, then let sit for 10 minutes before serving.
An international award-winning chef and culinary arts instructor at Winnipeg’s Paterson Globalfoods Institute, hunter and angler Cameron Tait is Outdoor Canada's Table Fare game recipe contributor. His dishes are photographed by 100 Acre Woods Photography.
For the glass
With its accents of melon, cut grass, gooseberry and citrus, this light-bodied Sauvignon Blanc from Open Wines complements this dish’s mix of garlic, Swiss cheese, hearty vegetables and whitefish.