Fish 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

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