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CREAMY FISH MORNAY

5 from 1 vote
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!
Print Recipe
Total Time 40 minutes
Servings: 2 people
Calories: 250
Ingredients Method Notes

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

Method
 

  1. Fishy Prep: Give those fish fillets a nice rinse, pat ’em dry, and set them aside like royalty.
  2. 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.
  3. 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.
  4. 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.