Valentine's Recipes > Cod Mornay
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)
- Set aside.
- 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.
- Bring carefully to the boil and cook for 10 minutes.
- Remove from heat, season and stir in cheese.
- Cook the mushrooms in butter until soft.
- Season them and flavour with a little lemon juice.
- Put the mashed potato into a forcing bag or just using a fork make a potato "rim" around the two scallop shells.
- Make sure that the fish is totally free of bones and skin and flake it finely.
- Divide the fish evenly between the two potato edged scallop shells.
- Mix the mushrooms in with the Mornay sauce and pour over the fish in the shells.
- Cook for 10 minutes at 200 degrees centigrade (see temperature conversions).
- 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.
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How to make cod mornay:
Succulent white fish in a smooth cheesy sauce, this makes an excellent main course.
Ingredients
4 tablespoons chopped mushrooms2 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)
Method
- Cook and mash potatoes very smoothly.- Set aside.
- 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.
- Bring carefully to the boil and cook for 10 minutes.
- Remove from heat, season and stir in cheese.
- Cook the mushrooms in butter until soft.
- Season them and flavour with a little lemon juice.
- Put the mashed potato into a forcing bag or just using a fork make a potato "rim" around the two scallop shells.
- Make sure that the fish is totally free of bones and skin and flake it finely.
- Divide the fish evenly between the two potato edged scallop shells.
- Mix the mushrooms in with the Mornay sauce and pour over the fish in the shells.
- Cook for 10 minutes at 200 degrees centigrade (see temperature conversions).
- 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.
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If you have a question or comment relevant to this page, then please post it below.
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