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Cod mornay with cauliflower & chorizo

Cod, cauliflower & chorizo mornay

Cod mornay with cauliflower & chorizo

Name: Cod mornay with cauliflower & chorizo
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: British
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

Katy Greenwood

Published: January 15, 2016 at 4:34 PM

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Serves 4

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4.6 out of 5.84 ratingsRate

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A comforting fish bake with bubbling cheese sauce and smoky chorizo, this cod mornay recipe will warm you up on the coldest of evenings

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal546
fat27g
saturates15g
carbs28g
sugars8g
fibre3g
protein46g
salt1.6g

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.

Recipe from Good Food magazine, January 2016

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A star rating of 4.6 out of 5.84 ratings

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