Divine Dill Cod

A picture named M2

Dill and cod raises so many good memories from my childhood when cod was a staple in Swedish cuisine. Dill, en masse, will always make a Swede happy, and add cheese to the mix, I bet you even the most picky person will learn to love fish. If I find frozen cod for a good prize I buy and stock up, I have also seen a lot of fresh cod in the stores lately. My dill died from the summer heat so the only minus now is that I have to buy dill, oh well, it is worth it. I found this recipe and tweaked it a bit, looking for medieval food, to celebrate the Gotland Medieval Week.
Divine Dill Cod

2 lbs/1kg cod, fresh or frozen
3 tablespoons/msk butter
3 tablespoons/msk flour
1 teaspoon/tsk dry mustard
1/2 cup/1 dl fresh chopped dill
1 tablespoon/msk dried dill weed
1 cup/2dl shredded cheese such as manchego or Jarlsberg
1 cup heavy cream
salt and cayenne pepper

Cut the fish fillets into serving size pieces. Put them in a baking pan. Melt butter and whisk in flour, add dry mustard, chopped dill, dried dill weed, remove from heat and whisk in the cream, return to heat and cook until thickened, mix in the cheese and stir until melted. Pour the sauce over the fish and bake in 400F/200C oven for 20 minutes. Serve with green beans and/or mashed turnips.

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