Serves: 4
Ingredients:
1 pound (500 g) smoked fish fillets
Milk for poaching
2 ounces (60 g) butter
1/4 cup all-purpose (plain) flour
3/4 cup cream
Salt and pepper
1/2 cup grated Cheddar cheese
1/2 cup fresh breadcrumbs
Parsley sprigs to garnish
Method:
1. Put the fish fillets in a saucepan, pour over enough milk to cover and poach gently for 15 minutes. Drain, reserving the milk, and flake the fish.
2. Melt the butter in a clean saucepan. Add the flour and cook, stirring, for 2 minutes. Gradually stir in the cream and 3/4 cup of the reserved poaching milk. Bring to the boil, stirring, and simmer until thickened. Season with salt and pepper to taste. Stir in all but 1 tablespoon of the cheese and when it has melted fold in the flaked fish. Turn into a greased casserole.
3. Mix together the breadcrumbs and remaining cheese and sprinkle over the top. Cook in a preheated moderately hot oven, 375 degrees F (190 degrees C), for 20 minutes or until he top is golden brown. Garnish with parsley.
Friday, January 23, 2009
Fish Mornay
Serves: 4
Ingredients:
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
Method:
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.
Ingredients:
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
Method:
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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