Seafood Mornay from The Irish Pub Cookbook (page 169) by Margaret M. Johnson

  • salmon fillets
  • cod
  • milk
  • fish stock
  • dry white wine
  • smoked haddock
  • white pepper
  • Kerrygold Vintage cheddar cheese

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buttermilk-chive mash

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bottled clam juice for fish stock.

  • mharriman on January 19, 2021

    Husband liked this better than I did. I halved all the ingredients, except the cheese which I ended up using the full four person portion for two people to get the sauce thickened. It was still soup like. The Mornay sauce in this recipe is not a true Mornay sauce. It is way too liquidy to be a true sauce (mine was very thin and soupy) and the directions seem to be mixed up. Instead of having you make a roux, than adding liquid ingredients, then stirring to thicken, you heat the liquid ingredients and then add a small bit of cornstarch and milk. If I were to make this again, I’d start by making a true flour/butter/ milk roux, then add liquid. Pros: This was a good recipe to use up the end of a large frozen fish order: 6 ounces each of haddock, salmon,and cod.

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