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Cod a la Bechamel

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Ingredients 9 ingredients

  1. Cut
  2. Pepper
  3. Salt
  4. Toasted bread
  5. Cod
  6. Bechamel
  7. Fried bread
  8. Bread crumbs
  9. 2 oz. butter
Contains GlutenFishMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

    High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in protein · 1.7 g per 100 g, 25% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 239.
  2. INGREDIENTS.--Any remains of cold cod, 4 tablespoonfuls of béchamel (see Sauces), 2 oz.
  3. butter;
  4. seasoning to taste of pepper and salt;
  5. fried bread, a few bread crumbs.
  6. Mode.--Flake the cod carefully, leaving out all skin and bone;
  7. put the béchamel in a stewpan with the butter, and stir it over the fire till the latter is melted;
  8. add seasoning, put in the fish, and mix it well with the sauce.
  9. Make a border of fried bread round the dish, lay in the fish, sprinkle over with bread crumbs, and baste with butter.
  10. Brown either before the fire or with a salamander, and garnish with toasted bread cut in fanciful shapes.
  11. Average cost, exclusive of the fish, 6d.
  12. THE HABITAT OF THE COD.--This fish is found only in the seas of the northern parts of the world, between the latitudes of 45° and 66°.
  13. Its great rendezvous are the sandbanks of Newfoundland, Nova Scotia, Cape Breton, and New England.
  14. These places are its favourite resorts;
  15. for there it is able to obtain great quantities of worms, a food peculiarly grateful to it.
  16. Another cause of its attachment to these places has been said to be on account of the vicinity to the Polar seas, where it returns to spawn.
  17. Few are taken north of Iceland, and the shoals never reach so far south as the Straits of Gibraltar.
  18. Many are taken on the coasts of Norway, in the Baltic, and off the Orkneys, which, prior to the discovery of Newfoundland, formed one of the principal fisheries.
  19. The London market is supplied by those taken between the Dogger Bank, the Well Bank, and Cromer, on the east coast of England.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Wooden spoon
  • Pastry brush