Cod Mornay Recipe

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Begin by preparing your cod fillets. Pat them dry with kitchen paper and check carefully for any remaining bones, removing them with clean tweezers if needed. Cut the fillets into 4 equal portions if they're not already portioned. Set aside while you prepare the infused milk.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Pour the milk into a medium saucepan and add the bay leaf, black peppercorns, and onion halves. Place over medium heat and bring just to the point where small bubbles appear around the edges—don't let it boil. Once it reaches this stage, remove from heat, cover with a lid, and let it infuse for 10 minutes. This gentle infusion will add subtle aromatics to your mornay sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> While the milk is infusing, preheat your oven to 200°C (400°F). Lightly butter a baking dish large enough to hold your cod fillets in a single layer—roughly 20cm x 25cm should work perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Strain the infused milk through a fine-mesh sieve into a jug, discarding the aromatics. This flavoured milk will be the base of your mornay sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> In the same saucepan (give it a quick wipe if needed), melt the 50g of butter over medium heat. Once melted and gently bubbling, add the flour all at once. Stir continuously with a wooden spoon or whisk for about 2 minutes to cook out the raw flour taste—this paste is called a roux. It should smell biscuity and turn a very pale golden colour, but don't let it brown.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Remove the pan from the heat and begin adding the infused milk gradually, starting with just a splash. Whisk vigorously after each addition until smooth before adding more. This patience prevents lumps from forming. Once you've added about half the milk and the mixture is smooth, you can add the remaining milk more quickly, whisking continuously.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Return the pan to medium heat and cook the sauce, stirring constantly, for about 5-7 minutes until it thickens beautifully and coats the back of your spoon. You'll know it's ready when you can draw a line through the sauce on the spoon and it holds for a moment. The sauce should have a glossy, silky appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Remove from heat and stir in 75g of the Gruyère cheese and 20g of the Parmesan, reserving the rest for topping. Add the nutmeg and Dijon mustard, stirring until the cheese has completely melted into the sauce. Taste and season with salt and white pepper—remember that the cheese adds saltiness, so season carefully.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Arrange the cod fillets in your prepared baking dish, spacing them evenly. Season the fish lightly with a pinch of salt and white pepper. Pour the mornay sauce over the cod, ensuring each piece is generously covered. The sauce should pool around the fish slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> In a small bowl, mix the remaining Gruyère and Parmesan with the breadcrumbs. Sprinkle this mixture evenly over the sauced cod. Drizzle the melted butter over the breadcrumb topping—this will help it turn gloriously golden and crispy.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Place the dish in the preheated oven on the middle shelf and bake for 20-25 minutes. The cod is done when it flakes easily with a fork and the top is golden brown and bubbling around the edges. If you'd like an extra-crispy top, pop it under a hot grill for the final 2-3 minutes, watching carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4> Remove from the oven and let it rest for 2-3 minutes before serving. Garnish with freshly chopped parsley for a pop of colour and freshness. Serve immediately with your choice of steamed green beans, buttered new potatoes, or a crisp green salad.</li></ol>