Friday, January 23, 2009

Fish Mornay

Serves: 4


1 pound (500 g) spinach
Salt and pepper
2 ounces (60 g) butter
4 ounces (125 g) mushrooms, sliced
1 1/2 - 2 pound (750 g - 7 kg) fish fillets, skinned
1/3 cup all-purpose (plain) flour
2 cups milk
Grated nutmeg
1/3 cup grated Gruyere cheese
1/2 cup grated Cheddar cheese
Parsley sprigs to garnish


1. Cook the spinach, with only the water clinging to the leaves after washing, until tender. Drain well, pressing out all excess water, then chop. Season with salt and pepper to taste and stir in 1/2 ounce (15 g) of the butter. Spread the spinach over the bottom of a greased casserole. Cover with the mushrooms and arrange the fish fillets on top.
2. Melt the remaining butter in a saucepan. Add the flour and cook, stirring, for 1 minute. Gradually stir in the milk and bring to the boil. Simmer, stirring, until thickened. Season to taste with salt, pepper and nutmeg, then stir in all but 2 tablespoons of the cheese.
3. Pour the cheese sauce over the fish and sprinkle the reserved cheese on top. Cook in a preheated moderate oven, 350 degrees F (180 degrees C), for about 30 minutes or until the fish is tender. Garnish with parsley.

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