Fish Mornay

I love fish! 

I love all seafood, for that matter, but hubby, he’s a different story.

Whilst he adores shell fish, he’d never really taken to the fleshy type.

That is, until I started introducing him to firm flesh varieties & different ways of preparation. 

Now, he enjoys being a fish eater too!


For this classic Mornay number, you’ll need to start with a basic white sauce. Grab a large saucepan & over the lowest heat possible melt off 2 tablespoons of butter (the real stuff so your sauce doesn’t go oily). Once it’s melted, take it off the heat immediately & pop in 2 tablespoons of plain flour along with 1 teaspoon of salt. Stir that up to form a paste, about a minute, then bung it back on the lowest heat possible to cook off that flour for about another minute, keep stirring! Lastly, just start adding in 2 & 1/2 cups of milk slowly whilst never stopping that stirring action.

Now, to turn this master white sauce into a fabuliciouz mornay one. Simply whack in a jolly good amount of curry powder (I use Keens) to your taste & then a stonking great man handful of grated cheddar cheese. Stir until that cheese is lovely & melted.

Time to throw in some frozen veggies to cook in the sauce while you simply pan fry off a few fish fillets. Heat your frypan, with a glug of oil to help the fish to not stick, and then lay the fish fillets into the pan. Once they turn a lovely opaque (pretty quickly really so stay with them), turn them over to cook the other side. When both sides are white, the fish is cooked so you can break the fillets apart into chunks (which also lets you be confident that you have cooked it all the way through) & whack those into that luscious mornay sauce as well.

I like to serve this with cooked rice which I usually just throw in the pot as well to stir through the sauce to fully incorporate the entire meal.


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