Haddock Mornay Recipes

HADDOCK MORNAY

Steps:

• Bake at 350.
• Arrange fillets in a large shallow baking dish. Brush lightly with butter or margarine. Add salt and pepper.
• Place a buttered piece of brown paper or parchment paper over fish. Bake 35-40 minute or until done. Ten minute before fish is done, drain off liquid and remove paper. Fish should be just barely done with plenty of moisture still in the flesh. While fish is baking, prepare sauce.
• To make sauce: In heavy saucepan, heat butter, add onions and saute. Add flour, stirring constantly.
• Saute over low heat, stirring for 3-4 mi. to make a roux. Continue to stir, add milk or half and half and chicken base or bouillon cube. Stir until sauce thickens.
• Add salt and white pepper to taste. When sauce is of a medium to medium-thick consistency, remove from heat. Add cheeses and Worcestershire sauce and blend. Add sherry.
• Pour hot sauce over fish to cover. Top with Parmesan cheese and grated cheddar cheese mixed with a few bread crumbs, if desired.
• Bake in preheated 325 oven 20-30 minute or until sauce bubbles. Serve immediately. Makes 8-10 servings.
• If dish is prepared ahead and baked later, be sure that the center of the sauce is bubbling when reheated. This will take about 1 hour.

SMOKED HADDOCK GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Place the spinach in a large colander in a sink and carefully and slowly pour over a kettleful of hot water to wilt it. Cool again under the cold tap then squeeze out as much liquid from the spinach as possible. Butter a medium gratin dish. Roughly chop the spinach and scatter evenly over the base of the dish. Season the spinach lightly with salt and pepper and lay the haddock fillets, skinned side down on top. Nestle the tomatoes among the haddock fillets.
• Mix all the ingredients for the topping, except the breadcrumbs, in a small bowl and season with lots of pepper and a little salt. Dollop and spread the mixture over the fish and spinach. Scatter everything with the breadcrumbs and bake for 30 mins until bubbling and golden. If you like things really grilled finish for a few mins under a hot grill. Serve straight from the dish.