Cod Mornay Recipe Jamie Oliver

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ENGLISH FISH MORNAY



English Fish Mornay image

A great way to use fish in the winter months, hearty and delicious. I use whatever fish is on sale or a large can of tuna (canned crabmeat works too). Snapper, flake and any other thicker style but delicate tasting fish fillet will do well for this recipe. A seafod mix would also work well, but I have not tried that yet.

Provided by cookingpompom

Categories     Savory Pies

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 12

40 g butter
1 onion, chopped fine
1 1/2 tablespoons flour
1 cup milk
2 teaspoons mild English mustard
500 g fish fillets, skin and bones removed, chopped into 1cm peices
1/2 cup cream
4 medium potatoes, peeled and cooked
2 tablespoons milk
2 tablespoons butter
1 cup grated tasty cheese
1/2 cup fresh breadcrumb

Steps:

  • Melt the butter in a large pan, fry the onions until tender (about 2 minutes).
  • Add the flour and cook for a full minute, add the milk and milk. Reduce the heat and whisk. Add the mustard and mix through.
  • Add the fish and simmer for 5 minutes stirring carefully. Add the cream and pour into a well buttered pie plate or shallow ceramic baking dish.
  • Top with the potato topping very carefully in small spoonfuls (so it doesn't sink to the bottom).
  • Top with the cheese and breadcrumbs and bake for 40 minutes at 180oC (360F).
  • Serve with bread and butter and steamed seasonal veggies.
  • To make topping:.
  • Mash the potatoes in a large bowl with the milk and butter. I like to use my hand beater to get it really smooth.

Nutrition Facts : Calories 609.3, Fat 31.1, SaturatedFat 18.8, Cholesterol 146.2, Sodium 464.6, Carbohydrate 45.2, Fiber 4.8, Sugar 3.2, Protein 37.4

COD, CAULIFLOWER & CHORIZO MORNAY



Cod, cauliflower & chorizo mornay image

A comforting fish bake with a buttery cheese sauce that will warm you up on the coldest of evenings

Provided by Katy Greenwood

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 9

1 small head of cauliflower , cut into florets
½ chorizo ring (about 100g/4oz), roughly chopped
25g butter
3 tbsp plain flour
500ml milk
140g gruyère , grated
500g cod loin, chopped into large chunks
50g breadcrumbs
½ small pack parsley , finely chopped

Steps:

  • Heat oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and blanch the cauliflower for 3-4 mins until al dente. Drain and set aside.
  • Heat a non-stick frying pan and cook the chorizo for a couple of mins to brown, then remove from the pan with a slotted spoon, leaving the oil behind. Melt the butter in the pan, then add the flour to make a roux. Pour in the milk gradually, whisking constantly, until smooth. Add the Gruyère, stir until melted, then season.
  • Put the cauliflower in a baking dish (or divide between individual dishes) with the chorizo and cod. Spoon over the cheese sauce and sprinkle with the breadcrumbs and parsley. Bake for 30-40 mins until the top is golden.

Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 1.6 milligram of sodium

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