Cod Mornay Recipe

a Valentine's heart made from mini cakes
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 Updated 02/01/2016

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Succulent white fish in a smooth cheesy sauce, this makes an excellent main course.

Ingredients

  • 4 tablespoons chopped mushrooms
  • 2 tablespoons organic butter
  • salt and black pepper
  • juice of half a lemon
  • 2 fillets cooked white fish of choice (cod, plaice etc.)
  • 2 medium potatoes plus butter and milk for mashing
  • 2 tablespoons breadcrumbs
  • 2 scallop shells
  • for sauce
  • 1 1/2 tablespoons butter
  • 1/2 tablespoon flour
  • 1/4 pint milk
  • 2 tablespoons grated Gruyere cheese
(see measure conversions for more information on quantites)

Method

  1. Cook and mash potatoes very smoothly.
  2. Set aside.
  3. Make a sauce by combining the flour and butter over a very low heat and then stirring in the milk a little at a time.
  4. Bring carefully to the boil and cook for 10 minutes.
  5. Remove from heat, season and stir in cheese.
  6. Cook the mushrooms in butter until soft.
  7. Season them and flavour with a little lemon juice.
  8. Put the mashed potato into a forcing bag or just using a fork make a potato "rim" around the two scallop shells.
  9. Make sure that the fish is totally free of bones and skin and flake it finely.
  10. Divide the fish evenly between the two potato edged scallop shells.
  11. Mix the mushrooms in with the Mornay sauce and pour over the fish in the shells.
  12. Cook for 10 minutes at 200 degrees centigrade (see temperature conversions).
  13. Remove and sprinkle each shell with breadcrumbs and return to oven for another 10 minutes or until potato and breadcrumbs are golden brown and fish and sauce mixture bubbling hot.

Prep Time: 35 minutes

Cook Time: 35 minutes

Yield: 2 portions


Comments

Where can I buy scallop shells?
#1 - Susan James - 02/14/2010 - 03:01
They used to be available in fish shops (for free!). There aren't many fish shops about now but the fish counters in Tesco or Waitrose etc might be able to oblige. Failing that I've seen them on e bay.
#2 - mary - 02/14/2010 - 04:07
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