Before being baked, the dish is also covered with a mixture of cheese and breadcrumbs, which turn crispy and golden in the oven. Cod mornay is a versatile recipe. I’ve made it in individual serving dishes, but you could also just layer the cod and prawns into a single dish and make one large fish bake instead.
This recipe for cod with cheese sauce works well for just about any white fish as well as salmon. It’s quick, simple and tasty! Place the fish fillets in a shallow pan. Add the milk, bay leaf and peppercorns and simmer gently for 8-10 minutes to poach the fish. Remove the fillets from the pan and keep them warm while you prepare the sauce.
I've called this recipe a “low carb” Bloody Mary – but in truth I haven't changed it THAT much from the traditional version. What you need to watch out for is the quantities – the carb count in both tomato juice and lemon juice can really start to add up. 8 fl oz of tomato juice contains 8g net carbs, so you do need to be careful.
What is Mornay Sauce? A mornay sauce is a cheese sauce made in the same manner as a classic béchamel. With the béchamel sauce over low heat, stir in gruyère cheese, Emmental, and white cheddar cheese, any melting cheese works, but those 3 are the classics.