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Cod, cauliflower & chorizo mornay

Cod, cauliflower & chorizo mornay

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A star rating of 4.6 out of 5.45 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A comforting fish bake with a buttery cheese sauce that will warm you up on the coldest of evenings

Nutrition: per serving
NutrientUnit
kcal546
fat27g
saturates15g
carbs28g
sugars8g
fibre3g
protein46g
salt1.6g
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Ingredients

  • 1 small head of cauliflower , cut into florets
  • ½ chorizo ring (about 100g/4oz), roughly chopped
  • 25g butter
  • 3 tbsp plain flour
  • 500ml milk
  • 140g gruyère , grated
  • 500g cod loin, chopped into large chunks
  • 50g breadcrumbs
  • ½ small pack parsley , finely chopped

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and blanch the cauliflower for 3-4 mins until al dente. Drain and set aside.

  • STEP 2

    Heat a non-stick frying pan and cook the chorizo for a couple of mins to brown, then remove from the pan with a slotted spoon, leaving the oil behind. Melt the butter in the pan, then add the flour to make a roux. Pour in the milk gradually, whisking constantly, until smooth. Add the Gruyère, stir until melted, then season.

  • STEP 3

    Put the cauliflower in a baking dish (or divide between individual dishes) with the chorizo and cod. Spoon over the cheese sauce and sprinkle with the breadcrumbs and parsley. Bake for 30-40 mins until the top is golden.

Goes well with

Recipe from Good Food magazine, January 2016

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Overall rating

A star rating of 4.6 out of 5.45 ratings
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