Cod And Prawn Mornay Recipes

COD & PRAWN BAKE IN CHEESE SAUCE

Steps:

• 1. Infused Milk: Put the milk into a saucepan with the onion. peppercorns, blade of mace, bay leaf and parsley stalks. ** blade of mace***Information from The Spice House: Mace is the outer shell of the nutmeg fruit. It has a lighter, sweeter flavor. Should you open the small, plum-sized fruit of the nutmeg tree, inside you would find the nutmeg protectively covered by the thin, lacy-looking scarlet-colored shell that we know as mace.
• 2. Bring to a boil, then remove from heat and leave to infuse while preparing the remaining ingredients.
• 3. The casserole: Melt the butter in another sauce pan and use a little to brush inside of a 1 1/2 quart casserole dish.
• 4. Cut the cod into finger-sized strips and place in the casserole dish. scatter the mushrooms and prawns on top. *** In Ireland they call shrimp prawns.
• 5. Strain the milk through a sieve, then discard the contents of the sieve. Add flour to the remaining butter in the sauce pan, stirring to blend. Gradually stir in the strained milk to make a smooth sauce. Season with salt, pepper and lemon juice.
• 6. Add 2/3 of the cheese. Stir until melted. Pour cheese over the fish and sprinkle with the remaining cheese. Place on a baking sheet and cook in a preheated oven at 350F for 20-25 minutes until golden brown.
• 7. Cooks Notes: Any firm flesh fish or shellfish can be used for this dish alone with cultivated or wild mushrooms. The bake can also be made in 4 individual dishes or in 8 scallop shells which makes an excellent starter.
• 8. My notes: In Ireland they call all shrimp prawn, regardless of the size. (Normally in the states we use the term prawns for giant shrimp.) Starters are what the Irish call appetizers or the first course.

COD, CAULIFLOWER & CHORIZO MORNAY

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.