Amelia Grace Cod mornay is the sort of dinner that makes a Tuesday feel like a Sunday. Flaky white fish sits under a blanket of silky cheese sauce, topped with a golden, bubbling crust, and it takes very little skill to get right.
The clever part is that the milk you poach the fish in becomes the base for the sauce. Nothing is wasted, and the sauce picks up a gentle savoury flavour from the cod and a bay leaf.
It is a lovely, old-fashioned dish and I think it deserves a comeback.
Why Poaching the Cod in Milk First Works So Well
You could simply lay raw cod in a dish, pour sauce over it and bake it, but it is a risky route. The sauce can end up thin and watery as the fish releases its juices into it.
Poaching the cod gently in milk first cooks it just through, so it holds its shape and gives off its juices before it goes anywhere near the sauce.
The flavoured milk then goes into a proper roux-based sauce. The result is firm, flaky fish under a sauce that is properly thick and full of flavour.
Ingredients for Delia Smith Cod Mornay
Fish:
- 4 skinless cod fillets (about 175g each)
- 400ml whole milk
- 1 bay leaf
- 2 slices of onion
- 6 black peppercorns
Mornay Sauce:
- 25g unsalted butter
- 25g plain flour
- 100g mature cheddar, grated (or half cheddar, half Gruyère)
- 1 tsp Dijon mustard
- A pinch of freshly grated nutmeg
- Salt and freshly ground black pepper
Topping:
- 2 tbsp fresh breadcrumbs
- 2 tbsp grated Parmesan
- Fresh parsley, chopped, to finish
How to Make Delia Smith Cod Mornay — Step by Step
Step 1 — Poach the Cod
Put the milk, bay leaf, onion slices and peppercorns into a wide pan. Bring to a gentle simmer, then slide in the cod fillets. Cover and cook over low heat for 6 to 8 minutes, until the fish is just opaque and flakes easily.
Step 2 — Lift Out the Fish
Carefully lift the cod out with a fish slice and arrange it in a shallow ovenproof dish. Strain the milk through a sieve into a jug and discard the onion, bay and peppercorns.
Step 3 — Make the Roux
Preheat your oven to 200°C (180°C fan / Gas 6). Melt the butter in a clean pan over low heat, stir in the flour and cook for 1 minute, stirring, until you have a smooth, pale paste.
Step 4 — Add the Milk
Take the pan off the heat and add the strained milk a little at a time, whisking well between each addition. Return to a low heat and whisk until the sauce comes to a simmer and thickens. Simmer gently for 2 minutes.
Step 5 — Add the Cheese
Take the pan off the heat. Stir in the cheddar, mustard and nutmeg until melted and smooth. Season with pepper, and taste before adding any salt.
Step 6 — Sauce the Fish
Pour the sauce evenly over the cod in the dish.
Step 7 — Add the Topping
Mix the breadcrumbs with the Parmesan and scatter over the top.
Step 8 — Bake
Bake for 15 to 20 minutes, until the sauce is bubbling and the topping is golden.
Step 9 — Finish and Serve
Scatter with chopped parsley and serve straight away.
My Top Tips for the Best Delia Smith Cod Mornay
Poach the fish gently. A fast boil will toughen the cod and break it up. You want the milk barely moving.
Do not overcook the fish at the poaching stage. It will cook a little more in the oven, so take it out when it is only just opaque.
Add the cheese off the heat. Cheese added to a boiling sauce can turn stringy or grainy. Stirring it into a sauce that has come off the heat keeps it smooth and silky.
Taste before you salt. The cheese and the poaching milk already carry plenty of salt.
Use a mature cheese. A strong cheddar or Gruyère gives real flavour without you needing to add a huge quantity.
Choose responsibly sourced cod. Look for the MSC label, or try haddock or pollock, which work just as well.
Serving Suggestions
Serve with buttery mashed potato to soak up the sauce, and a pile of steamed green beans, tenderstem broccoli or buttered peas. A squeeze of lemon over the fish at the table lifts it nicely.
How to Store Delia Smith Cod Mornay
In the fridge: Store covered for up to 1 day. Reheat gently in a moderate oven until piping hot.
At room temperature: Not suitable. Cool and refrigerate promptly, as with any cooked fish.
In the freezer: Not recommended, as the sauce can split and the fish turns watery. You can make and freeze the mornay sauce on its own for up to 2 months.
Delia Smith Cod Mornay Recipe
Ingredients
Method
- Poach the cod in the milk with bay, onion and peppercorns for 6–8 minutes until just opaque.
- Lift the fish into an ovenproof dish and strain the milk.
- Preheat oven to 200°C (180°C fan / Gas 6). Make a roux with the butter and flour.
- Gradually whisk in the strained milk and simmer for 2 minutes.
- Off the heat, stir in the cheddar, mustard and nutmeg. Season.
- Pour the sauce over the fish.
- Scatter with breadcrumbs mixed with Parmesan.
- Bake for 15–20 minutes until golden and bubbling.
- Scatter with parsley and serve.
Notes
Frequently Asked Questions About Delia Smith Cod Mornay
Can I use frozen cod?
Yes. Defrost it fully in the fridge first, then pat it dry before poaching, as frozen fish holds extra water.
Can I make this ahead for guests?
Yes. Poach the fish and make the sauce, assemble the dish and keep it covered in the fridge for a few hours. Add the topping and bake it just before serving, adding a few extra minutes to the time.
Why did my sauce turn out lumpy?
The milk was probably added too quickly. Add it gradually at the start, whisking thoroughly between each addition. A quick whisk or a pass through a sieve will rescue most lumpy sauces.
Which other fish can I use?
Haddock, pollock, hake and smoked haddock (or a mix of smoked and unsmoked) all work well. Smoked fish needs no extra salt.
