Fish mornay with mushrooms and capers

0
6
Fish mornay with mushrooms and capers

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  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

Ingredients

  • 6 tablespoons olive oil
  • 1 large brown onion, finely diced
  • 3 cloves garlic, crushed
  • 6 tablespoons plain flour
  • 1 litre milk
  • Salt and white pepper, to taste
  • 8 tablespoons parmesan cheese
  • 500g ling, or any white fish, skin & bones removed
  • 15 cup mushrooms, sliced
  • 1 bunch fresh flat-leaf parsley
  • 2 tablespoons capers, drained well

Method

  • Step 1
    Sweat the brown onion and garlic in a medium-sized pot on medium heat with the olive oil and a little salt, do not allow to brown.
  • Step 2
    When the onions are translucent, add the sliced mushrooms and cook down with the lid on, turning them regularly. Sprinkle over the plain flour and stir for 45 seconds, then pour in the milk a little bit at a time, starting with 400 ml. Bring the mixture back up to a boil, stirring constantly. You want the consistency of a thickish custard, add more milk as necessary.
  • Step 3
    When the sauce has thickened remove from heat and briskly stir in the salt, white pepper (this is so you don’t get any black specks going through the white sauce, you may substitute with black pepper if necessary) and half the parmesan cheese. Set aside to cool until ready to use.
  • Step 4
    Preheat oven to 225C.
  • Step 5
    Cut the fish into large chunks and season with salt and pepper. You may choose to rub a little crushed garlic on them at this point for extra flavour.
  • Step 6
    In a medium-sized baking dish layer one third of the mornay sauce mixture, followed by the chunks of fish, followed by the mushrooms, then the whole picked parsley leaves and capers sprinkled evenly over the surface.
  • Step 7
    Top with the remaining mornay sauce and a generous sprinkle of Parmesan.
  • Step 8
    Bake in the oven for 20 minutes or until a knife inserted into a fish chunk comes out with ease. Best served with steamed parsley potatoes or a green salad.

  • Author: Member recipe
  • Publication: Member recipe

Source: taste.com.au

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