How to make Cod Mornay

Cod mornay is a nice and easy colourful dish of cod and potato. I added spinach for good health!

That way I didn't feel quite as bad about eating the yummy cheese sauce and crunchy crumb topping! Cod Mornay or Cod with Cheese Sauce, whatever you fancy calling it is delicious.

Cod Mornay

Mornay sauce is a béchamel sauce with grated Gruyère cheese added. A Mornay sauce made with cheddar is commonly used to make macaroni and cheese.

We are greedy so I say this serves 2 but really it would do a family of 2 adults and 2 small kids. This is filling autumn or winter comfort food at it's best.

Top Tip!

It really is worth buying cod loin fillet for this as the last thing you want is to find bits of fish bones.

Cod Mornay in a Dish

Do a layer of potatoes and season lightly with salt and pepper, then spinach, then potatoes again seasoning with a little salt and pepper.

Then do a layer of fish, the rest of the sauce and sprinkle the top with breadcrumbs and grated cheese.

Serve with a good amount of nice peas.
Cod Mornay and Peas

Cod Mornay
Ingredients:
350g Cod loin
180g of Spinach
2 large Maris Piper potatoes – sliced very thinly using a Mandolin
3 shallots - finely diced
1 bay leaf
3 black peppercorns
250ml milk
50g of butter
Salt and pepper
Pinch of nutmeg
You'll also need 1 slice of bread whizzed up into breadcrumbs - best to use 2 or 3-day old bread.

To make the Sauce:
75g butter
75g plain flour
170g Gruyere cheese
180ml of whole milk (plus 250mls of the milk used for poaching the fish)

Method:
Heat up a nice big frying pan and put in the breadcrumbs, stirring all the while just get them to start to colour then remove and set aside.

Now wipe out the same frying pans and throw in the butter and heat it up. Now add the chopped shallots. Cook the shallots for five minutes or until they're nice and soft – you don’t want them to colour.

Add the washed spinach and season with salt, pepper and a pinch of nutmeg. Keep the spinach moving about in the pan and once it’s wilted (a couple of minutes) turn off the heat and leave to one side.

In another smaller frying pan, heat up the 250ml of milk and then put the cod in along with a bay leaf and the peppercorns. You’ll know when the cod is cooked as it will begin to show signs of flaking.
Once that’s happened, remove the cod from the milk but make sure you keep the milk.

Put the cod onto a plate and use a fork break it up. It will naturally fall into flakes quite easily. Don’t be mushing it up; keep those flakes of cod looking good!

Now peel and very thinly slice the potatoes using a mandolin. Lay the potatoes in a shallow dish with a little water. Cover with cling film, make a couple of holes and pop it into the microwave for about 50 seconds – the time, of course, will depend on the wattage of your microwave and how thinly you sliced those potatoes.

You just want them to be cooked a bit because they may not get cooked enough in the oven before the cod is well and truly ruined otherwise. Also, there’s nothing more horrid than underdone potatoes.
Get yourself a medium-sized saucepan and add the butter, once it’s melted add the flour. Cook for a minute, stirring with a wooden spoon.

Now add the milk you poached the cod in, a little at a time stirring all the while, now add the 180ml of milk, stirring continuously on the heat until the sauce bubbles and begins to thicken.

Turn down to a simmer and cook for around 5 minutes so the flour is cooked. Why? Because if you don’t cook the flour your sauce will be lumpy.

Remove the sauce from the heat stir most but not all of the grated cheese. Keep some for sprinkling on top.

Add a dollop of the sauce to a buttered 10-inch gratin dish or similar. Do a layer of potatoes and season lightly with salt and pepper, then spinach, then potatoes again seasoning with a little salt and pepper.

Then do a layer of fish, the rest of the sauce and sprinkle the top with breadcrumbs and grated cheese. Bake at 170C/ 325F or Gas 3 for 40 minutes. Serve with some nice peas.



cod,mornay,recipe,cheese,sauce,potatoes
main,dinner,fish
English
Yield: 2-4
Author:

Cod Mornay

Cod Mornay

This recipe serves 2 greedy people like us, or 4 not so greedy people.
Cod with cheese sauce with potatoes and spinach, easy and delicious.

ingredients:

  • 350g Cod loin
  • 180g of Spinach
  • 2 large Maris Piper potatoes – sliced very thinly using a Mandolin
  • 3 shallots - finely diced
  • 1 bay leaf
  • 3 black peppercorns
  • 250ml milk
  • 50g of butter
  • Salt and pepper
  • Pinch of nutmeg
  • You'll also need 1 slice of bread whizzed up into breadcrumbs - best to use 2 or 3-day old bread.

instructions:

How to cook Cod Mornay

  1. Heat up a nice big frying pan and put in the breadcrumbs, stirring all the while just get them to start to colour then remove and set aside.
  2. Now wipe out the same frying pans and throw in the butter and heat it up. Now add the chopped shallots. Cook the shallots for five minutes or until they're nice and soft – you don’t want them to colour.
  3. Add the washed spinach and season with salt, pepper and a pinch of nutmeg. Keep the spinach moving about in the pan and once it’s wilted (a couple of minutes) turn off the heat and leave to one side.
  4. In another smaller frying pan, heat up the 250ml of milk and then put the cod in along with a bay leaf and the peppercorns. You’ll know when the cod is cooked as it will begin to show signs of flaking.
  5. Once that’s happened, remove the cod from the milk but make sure you keep the milk.
  6. Put the cod onto a plate and use a fork break it up. It will naturally fall into flakes quite easily. Don’t be mushing it up; keep those flakes of cod looking good!
  7. Now peel and very thinly slice the potatoes using a mandolin. Lay the potatoes in a shallow dish with a little water.
  8. Cover with cling film, make a couple of holes and pop it into the microwave for about 50 seconds – the time, of course, will depend on the wattage of your microwave and how thinly you sliced those potatoes.
  9. You just want them to be cooked a bit because they may not get cooked enough in the oven before the cod is well and truly ruined otherwise. Also, there’s nothing more horrid than underdone potatoes.
  10. Get yourself a medium-sized saucepan and add the butter, once it’s melted add the flour. Cook for a minute, stirring with a wooden spoon.
  11. Now add the milk you poached the cod in, a little at a time stirring all the while, now add the 180ml of milk, stirring continuously on the heat until the sauce bubbles and begins to thicken.
  12. Turn down to a simmer and cook for around 5 minutes so the flour is cooked. Why? Because if you don’t cook the flour your sauce will be lumpy.
  13. Remove the sauce from the heat stir most but not all of the grated cheese. Keep some for sprinkling on top.
  14. Add a dollop of the sauce to a buttered 10-inch gratin dish or similar. Do a layer of potatoes and season lightly with salt and pepper, then spinach, then potatoes again seasoning with a little salt and pepper.
  15. Then do a layer of fish, the rest of the sauce and sprinkle the top with breadcrumbs and grated cheese.
  16. Bake at 170C/ 325F or Gas 3 for 40 minutes. Serve with some nice peas.
Created using The Recipes Generator

5 comments

  1. A fine "all in one" meal, Jan. Have a delicious 2011!

    ReplyDelete
  2. Looks very tasty Jan! You can't beat a good piece of cod cooked perfectly! so yummy! xxoo

    ReplyDelete
  3. THis dish just screams comfrot food Ham. It looks so creamy.

    ReplyDelete
  4. Delicious, even better than a fish pie i think because i like the sliced potatoes and spinach in it. yum.

    ReplyDelete

I love to hear from everyone so thanks for taking the time to comment.

Cheers
Jan