1. Preheat oven to 350 degrees F. Grease a 9 X 13" glass baking dish. Bring a large pot of water to a boil and add about a teaspoon of salt.
2. Cook the cod fillets in the boiling salt water for 5 minutes, then drain into a colander.
3. Dice onions, celery, and carrots (mirepoix) and saute slowly in a medium saute pan with some salt, olive oil, and tarragon.
4. Melt butter in a medium sauce pan. Remove from heat and mix (whisk) in the flour, milk and cream to make a roux. To the roux, add salt, white and black pepper, and tarragon to taste. Add a few pinches of grated cheddar to this sauce. Return to the stove and heat over a low to medium burner until thickened.
5. Flake a layer of fish into the baking dish, then add a layer of mirepoix. Cover this layer with some of the sauce and top with a handfull of shredded cheddar. You may wish to add a little more tarragon, black and white pepper.
6. Repeat step 5 using the remaining fish, cheddar and mirepoix to add another layer. Sprinkle the bread crumbs on the top of the dish.
7. Bake in the pre-heated oven for 30 minutes or until the top looks golden brown. Remove and let stand about 5 minutes before serving.
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|Serving Size: 1 Serving (353g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 359 (51%)|
|Amt Per Serving||% DV|
|Total Fat 39.9g||53 %|
|Saturated Fat 23.5g||118 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 173.5mg||53 %|
|Sodium 1220.9mg||42 %|
|Potassium 847.6mg||22 %|
|Total Carbohydrate 49.9g||15 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 46g|
|Protein 36.6g||52 %|
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Calories per serving: 706
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