The Speares

Living the life in Muskoka


Seafood au Gratin


For two. You can also make the full recipe.



In the morning, get
  • 14 ounces or so of seafood

from the freezer, remove vacuum packaging to prevent botulism, and place in a covered tupperware in the fridge for the day. With the brand of fish I use, this is two or three cod fillets and one salmon (no skin).

If the fish is still frozen then add some cold water to the tupperware to speed things up.


If you're making homemade pasta then better start that first. While the bread maker is whacking away you can carry on. Preheat oven to 375. In a saucepan sweat:

  • 1 little glug olive oil
  • 1 tbsp butter
  • ½ minced onion

until onion is sweated. Then add
  • 1 tbsp flour

and stir into a paste. Then incorporate

  • 1/3 cup milk

When it looks like a roux stir in

  • ¼ tsp salt
  • Some pepper
  • ½ tsp dried herbs. Maybe 1/4 tsp dill and 1/4 tsp thyme.
  • Zest from a half a lemon
  • A good squeeze of juice from said lemon (mind the pips).

Slice the lemon half for garnish or use a fresh one if looks are important.

Turn heat to low. Then stir in the seafood, leaving as much water and ice behind as possible. The fish should break up into larger chunks but should not disintegrate. When properly mixed, let it heat for a bit until it is thick and not soupy at all. You're definitely not trying to cook it; you want to end up with larger chunks of mostly raw fish. Then scoop fish mixture into 3 cup glass baking dish and cover with:
  • ½ cup shredded cheddar cheese (good stuff)
  • ¼ cup bread or cornflake crumbs over the cheese

Then bake until everything's bubbly and golden.


375 for 40 min.

Let it sit for a bit before eating or it will be soupy. It can sit in the turned off oven or on top, depending upon how close you are.


Serve with lemon wedges and Lemon Pasta.