Cod Mornay
Author: SlvmUtxnMEg
This recipe for cod with cheese sauce works well for just about any white fish as well as salmon. It’s quick, simple and tasty!
  • 2 cod fillets
  • 250 ml (8 fl oz) milk
  • 1 bay leaf
  • 2 peppercorns
For the Mornay sauce
  • 50 g (2 oz) butter
  • 50 g (2 oz) flour
  • 120 g (4 oz) grated cheese
  • Extra milk
  • Pepper
  1. Place the fish fillets in a shallow pan. Add the milk, bay leaf and peppercorns and simmer gently for 8-10 minutes to poach the fish.
  2. Remove the fillets from the pan and keep them warm while you prepare the sauce. Remove the bay leaf from the milk.
  3. Melt the butter in a pan over a low heat and add the flour. Whisk together and keep whisking while you cook the mixture for 2 minutes.
  4. Add the milk used to poach the fish in small portions with stirring. Once all the milk from the pan has been added, add enough extra milk to achieve a creamy consistency.
  5. Bring the sauce to the boil. Just as it reaches boiling point turn off the heat and add the grated cheese. Mix well to dissolve the cheese.
  6. Season with ground pepper and pour the sauce over the fish. Serve with mashed potatoes and vegetables.
Calories: 695 Fat: 45.9 Sugar: 7.7 Fiber: 0.7 Protein: 42.8 Cholesterol: 180.8
Titli's Tips
This dish works well with cod, haddock, hake, tilapia, perch, etc, etc. It also works really well with prawns, salmon and trout.

Use a hard or semi-hard cheese to make the sauce. Cheese and fish is an amazing combination!
Recipe by Titli's Busy Kitchen at