Creamy fish mornay
Summary
If you’re on the hunt for a tantalizing seafood dish, creamy fish mornay is where it’s at. Imagine succulent white fish swimming in a sea of rich, cheesy goodness. Yeah, that’s what I’m talking about! Ready to whip this up? Let’s get started!
Ingredients You’ll Need for your Creamy fish mornay
- Good ol’ white fish fillets (think cod or haddock): 2 big ones (about 400g [14oz])
- Whole milk, the creamier, the better: 2 cups (475 ml)
- Butter, because everything’s better with butter: 3 tablespoons (44 ml)
- Plain flour: 3 tablespoons
- The king of cheeses, sharp cheddar (grated): 1 heaping cup (240 ml)
- A dab of Dijon mustard: 1 tablespoon
- A whisper of ground nutmeg: just a pinch
- Salt and pepper: sprinkle to your heart’s content
- Breadcrumbs for that crunch: 1/2 cup (120 ml)
- A handful of fresh parsley (chopped): about 2 tablespoons
Time check:
You’re looking at 40 minutes from start to finish.
Heads up:
This dish serves 2. Perfect for date night!
Nutritional Lowdown Per Serving
- Calories: 520
- Protein: 38g (Muscle fuel!)
- Fat: 25g with:
- Saturated Fat: 13g
- Carbs: 35g,
- Dietary Fiber: 1g
- Sugars: 5g
- Sodium: 520mg
- Cholesterol: 105mg
instructions for a perfect Creamy fish mornay
- Fishy Prep: Give those fish fillets a nice rinse, pat ’em dry, and set them aside like royalty.
- Mornay Sauce Time: In a saucepan, melt 2 tablespoons of butter. Stir in the flour, and make sure you’ve got a smooth paste going. Now, gradually add that creamy milk, stirring like there’s no tomorrow. Once thickened, throw in the cheese, mustard, and nutmeg. Give it a good mix until it’s all smooth and dreamy. Season it up with some salt and pepper.
- Get Baking: Crank up that oven to 375°F (190°C). Lay the fish fillets in a baking dish, and smother them with your amazing sauce. Mix the remaining butter (melted) with breadcrumbs and sprinkle over the top for that crispy finish.
- Bake it Real Good: Pop it in the oven for 20-25 minutes. You’re aiming for a golden, bubbly top. Finish with parsley sprinkles, and voila!
Tips for a better Creamy fish mornay
- Stick to a firm white fish. It’s less flaky and just feels right.
- If you’re after an extra crispy finish, just broil the dish for the last 2-3 minutes. But watch it – burnt mornay isn’t on today’s menu!
- Fancy another cheese? Gruyère or Monterey Jack might just be your new best friend.
How I’d Serve This Beauty
- Straight outta the oven; that’s when it’s the bomb!
- Maybe some green beans or asparagus on the side? Keeps it fresh!
- If you’re after some greens, a zesty lemon salad works wonders.
- And for those who live for carbs, garlic bread or fluffy rice does the trick.
Creamy fish mornay isn’t just a dish; it’s a culinary hug. Perfect for those cozy nights in or showing off to friends. Give it a whirl, and trust me, it’s gonna be a hit!
CREAMY FISH MORNAY
Alright, folks, if you’re on the hunt for a tantalizing seafood dish, creamy fish mornay is where it’s at. Imagine succulent white fish swimming in a sea of rich, cheesy goodness. Yeah, that’s what I’m talking about! Ready to whip this up? Let’s get started!
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Nutritions
Nutrition Facts
CREAMY FISH MORNAY
Amount per Serving
Calories
250
% Daily Value*
Fat
25
g
38
%
Saturated Fat
13
g
81
%
Cholesterol
105
mg
35
%
Sodium
520
mg
23
%
Carbohydrates
35
g
12
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
38
g
76
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Good ol’ white fish fillets think cod or haddock: 2 big ones (about 400g [14oz])
- Whole milk the creamier, the better: 2 cups (475 ml)
- Butter because everything’s better with butter: 3 tablespoons (44 ml)
- Plain flour: 3 tablespoons
- The king of cheeses sharp cheddar (grated): 1 heaping cup (240 ml)
- A dab of Dijon mustard: 1 tablespoon
- A whisper of ground nutmeg: just a pinch
- Salt and pepper: sprinkle to your heart’s content
- Breadcrumbs for that crunch: 1/2 cup 120 ml
- A handful of fresh parsley chopped: about 2 tablespoons
Instructions
- Fishy Prep: Give those fish fillets a nice rinse, pat ’em dry, and set them aside like royalty.
- Mornay Sauce Time: In a saucepan, melt 2 tablespoons of butter. Stir in the flour, and make sure you’ve got a smooth paste going. Now, gradually add that creamy milk, stirring like there’s no tomorrow. Once thickened, throw in the cheese, mustard, and nutmeg. Give it a good mix until it’s all smooth and dreamy. Season it up with some salt and pepper.
- Get Baking: Crank up that oven to 375°F (190°C). Lay the fish fillets in a baking dish, and smother them with your amazing sauce. Mix the remaining butter (melted) with breadcrumbs and sprinkle over the top for that crispy finish.
- Bake it Real Good: Pop it in the oven for 20-25 minutes. You’re aiming for a golden, bubbly top. Finish with parsley sprinkles, and voila!
Notes
TIPS Stick to a firm white fish. It’s less flaky and just feels right. If you’re after an extra crispy finish, just broil the dish for the last 2-3 minutes. But watch it – burnt mornay isn’t on today’s menu! Fancy another cheese? Gruyère or Monterey Jack might just be your new best friend. SERVING Straight outta the oven; that’s when it’s the bomb! Maybe some green beans or asparagus on the side? Keeps it fresh! If you’re after some greens, a zesty lemon salad works wonders. And for those who live for carbs, garlic bread or fluffy rice does the trick.
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