Codfish à la Créme is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of left-over cod meat, heated in Bechamel sauce that's finished with cream and Parmesan cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Codfish à la Créme.
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This is a classic recipe for a Victorian version of Codfish à la Créme that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Strip the cod meat from the bones and remove any skin. Cut the fish pieces into scollops then add enough of the Béchamel sauce to coat the pieces. Heat gently (but be careful not to break the fish pieces) until the fish is heated through then place in a baking dish. Grate some Parmesan cheese over the surface then pour over the double cream.
Place under a hot grill and cook for a few minutes, until the surface has browned. Serve immediately.
