HADDOCK MORNAY
HADDOCK MORNAY
HADDOCK MORNAY
SHORT DESCRIPTION
Great for a tasty dinner, this quick and easy dish of smoky Cape Haddock in a rich cheese sauce also makes a fabulous and picture-posting-perfect brunch.
Serves 2
INGREDIENTS
2 x I&J Haddock Medallions
500 ml full cream milk
50 ml butter
40 ml cake flour
80 ml grated Cheddar cheese for sauce, plus extra for topping
125 ml cooked rice
500 ml cooked spinach
METHOD
1.
Poach the frozen I&J Haddock Medallions in the milk until cooked. Drain and set aside the poaching milk and cooked fish.
Poach the frozen I&J Haddock Medallions in the milk until cooked. Drain and set aside the poaching milk and cooked fish.
2.
In another pot, melt the butter over high heat. Add the flour and whisk to combine.
In another pot, melt the butter over high heat. Add the flour and whisk to combine.
3.
Cook for a few seconds while whisking, then reduce the heat and pour in the poaching milk. Stir over medium heat until the sauce has thickened. Add the cheese and season with salt and pepper.
Cook for a few seconds while whisking, then reduce the heat and pour in the poaching milk. Stir over medium heat until the sauce has thickened. Add the cheese and season with salt and pepper.
4.
Layer the cooked rice, spinach and Haddock in an ovenproof serving dish. Top with the sauce and extra cheese.
Layer the cooked rice, spinach and Haddock in an ovenproof serving dish. Top with the sauce and extra cheese.
5.
Place under a pre-heated grill for approximately 6 minutes and serve.
Place under a pre-heated grill for approximately 6 minutes and serve.
SHORT DESCRIPTION
Great for a tasty dinner, this quick and easy dish of smoky Cape Haddock in a rich cheese sauce also makes a fabulous and picture-posting-perfect brunch.
INGREDIENTS
2 x I&J Haddock Medallions
500 ml full cream milk
50 ml butter
40 ml cake flour
80 ml grated Cheddar cheese for sauce, plus extra for topping
125 ml cooked rice
500 ml cooked spinach
