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Delia Smith Cod Mornay Recipe

Delia Smith Cod Mornay Recipe

Delia Smith’s cod mornay recipe poaches cod in milk, then bakes it under a silky cheese sauce with a golden crust.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 People
Course: Main Course
Cuisine: British, French
Calories: 380
Ingredients Method Notes

Ingredients
  

  • Fish:
  • 4 skinless cod fillets about 175g each
  • 400 ml whole milk
  • 1 bay leaf
  • 2 slices of onion
  • 6 black peppercorns
  • Mornay Sauce:
  • 25 g unsalted butter
  • 25 g plain flour
  • 100 g mature cheddar grated
  • 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

Method
 

  1. Poach the cod in the milk with bay, onion and peppercorns for 6–8 minutes until just opaque.
  2. Lift the fish into an ovenproof dish and strain the milk.
  3. Preheat oven to 200°C (180°C fan / Gas 6). Make a roux with the butter and flour.
  4. Gradually whisk in the strained milk and simmer for 2 minutes.
  5. Off the heat, stir in the cheddar, mustard and nutmeg. Season.
  6. Pour the sauce over the fish.
  7. Scatter with breadcrumbs mixed with Parmesan.
  8. Bake for 15–20 minutes until golden and bubbling.
  9. Scatter with parsley and serve.

Notes

Poach the cod gently and take it out when it is only just opaque.
Add the cheese off the heat for a smooth, silky sauce.
Taste before adding salt, as the cheese is already salty.
Haddock, pollock or hake can replace the cod.
Best eaten fresh; the sauce alone can be frozen for up to 2 months.