English Fish Mornay

Recipe by cookingpompom
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
  • 40
  • 1
    onion, chopped fine
  • 1 12
    tablespoons flour
  • 1
    cup milk
  • 2
    teaspoons mild English mustard
  • 500
    g fish fillets, skin and bones removed, chopped into 1cm peices
  • 12
    cup cream
  • Topping
  • 4
    medium potatoes, peeled and cooked
  • 2
    tablespoons milk
  • 2
    tablespoons butter
  • 1
    cup grated tasty cheese
  • 12
    cup fresh breadcrumb
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DIRECTIONS

  • 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.
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