Whitefish Mornay Recipes

WHITEFISH MORNAY

Steps:

• 1. Add the fish fillets to a nonstick pan, pour in the milk, add the bay leaf and the peppercorns. Heat on low heat and simmer for 8-10 minutes to poach the fish, the fish will flake easily when cooked through.
• 2. Remove the pan from heat, remove the fish from the pan to a plate and cover to keep warm. Remove the bay leaf from the milk. Keep that pan with the milk handy, you will need it soon.
• 3. In a saucepan on low heat, melt the butter then whisk in the flour, continuously whisk for 2 minutes.
• 4. Using the milk in the pan you poached the fish in, add a small amount to the saucepan and whisk in, repeat until all the milk from the pan is used. Now whisk in small amounts of fresh milk until you get a nice creamy consistency. Taste and season with black pepper if desired.
• 5. When the sauce is a nice creamy consistency, increase heat and bring to a boil, whisking continuously. Once at a boil, remove from heat and whisk in the cheese until smooth.
• 6. Plate the fish, spoon sauce over the fish, garnish with chopped chives if desired (I just added a little ground black pepper), serve with sides of your choice. Enjoy.

ENGLISH FISH MORNAY

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.