Haddock Mornay Recipes

HADDOCK MORNAY

Haddock Mornay image

I bought this 1988 recipe book at a rummage sale last week. The recipes are from all the different restaurants in Wisconsin. So far all the ones I've tried have been Delicious. I forgot to add the cheddar cheese when I made it but it still tasted great. This recipe is from a restaurant called Mead Inn, Wisconsin Rapids, Wis.

Provided by Catnip46

Categories Very Low Carbs

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

4 -5 lbs haddock or 4 -5 lbs cod, cut in 8 serving-size portions
melted butter or margarine to baste fish
salt
pepper
4 tablespoons butter
3 tablespoons minced onions
5 tablespoons flour
1 quart hot milk or 1 quart half-and-half
1 teaspoon chicken base or 1 chicken bouillon cube
salt
white pepper
2 cups grated medium-aged cheddar cheese
2 tablespoons parmesan cheese
2 drops Worcestershire sauce
1/4 cup sherry wine
additional parmesan cheese and grated cheddar cheese mixed with a few breadcrumbs (to garnish) (optional)

Steps:

Bake at 350.
Arrange fillets in a large shallow baking dish. Brush lightly with butter or margarine. Add salt and pepper.
Place a buttered piece of brown paper or parchment paper over fish. Bake 35-40 minute or until done. Ten minute before fish is done, drain off liquid and remove paper. Fish should be just barely done with plenty of moisture still in the flesh. While fish is baking, prepare sauce.
To make sauce: In heavy saucepan, heat butter, add onions and saute. Add flour, stirring constantly.
Saute over low heat, stirring for 3-4 mi. to make a roux. Continue to stir, add milk or half and half and chicken base or bouillon cube. Stir until sauce thickens.
Add salt and white pepper to taste. When sauce is of a medium to medium-thick consistency, remove from heat. Add cheeses and Worcestershire sauce and blend. Add sherry.
Pour hot sauce over fish to cover. Top with Parmesan cheese and grated cheddar cheese mixed with a few bread crumbs, if desired.
Bake in preheated 325 oven 20-30 minute or until sauce bubbles. Serve immediately. Makes 8-10 servings.
If dish is prepared ahead and baked later, be sure that the center of the sauce is bubbling when reheated. This will take about 1 hour.

Nutrition Facts : Calories 502.3, Fat 21.2, SaturatedFat 12.9, Cholesterol 212.7, Sodium 902.4, Carbohydrate 11.2, Fiber 0.2, Sugar 0.6, Protein 57.5

SMOKED HADDOCK GRATIN

Smoked haddock gratin image

A rich and creamy fish pie that's packed with hidden vegetables like spinach and tomato - a family bake

Provided by Barney Desmazery

Categories Dinner, Main course

Time 45m

Number Of Ingredients 10

Ingredients

500g leaf spinach
butter, for greasing
about 500g (2 fillets) smoked haddock, skinned and cut into 4 portions
12 cherry tomatoes
200ml double cream or crème fraîche
juice ½ lemon
100g cheddar cheese, grated
2 spring onions, sliced
small grating nutmeg
handful dried breadcrumbs

Steps:

Heat oven to 180C/160C fan/gas 4. Place the spinach in a large colander in a sink and carefully and slowly pour over a kettleful of hot water to wilt it. Cool again under the cold tap then squeeze out as much liquid from the spinach as possible. Butter a medium gratin dish. Roughly chop the spinach and scatter evenly over the base of the dish. Season the spinach lightly with salt and pepper and lay the haddock fillets, skinned side down on top. Nestle the tomatoes among the haddock fillets.
Mix all the ingredients for the topping, except the breadcrumbs, in a small bowl and season with lots of pepper and a little salt. Dollop and spread the mixture over the fish and spinach. Scatter everything with the breadcrumbs and bake for 30 mins until bubbling and golden. If you like things really grilled finish for a few mins under a hot grill. Serve straight from the dish.

Nutrition Facts : Calories 523 calories, Fat 38.7 grams fat, SaturatedFat 23.1 grams saturated fat, Carbohydrate 8.3 grams carbohydrates, Sugar 4 grams sugar, Fiber 4.2 grams fiber, Protein 35.5 grams protein, Sodium 3.5 milligram of sodium

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