Cod, cauliflower & chorizo mornay
Contains pork – recipe is for non-Muslims only
A comforting fish bake with a buttery cheese sauce that will warm you up on the coldest of evenings
- Prep:10 mins
Cook:50 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 546
- fat 27g
- saturates 15g
- carbs 28g
- sugars 8g
- fibre 3g
- protein 46g
- salt 1.6g
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
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.
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.
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.