Well winter arrived with a bang here in Melbourne yesterday. Coldest May morning for three years which I can attest to after being on the bike at 6am. Shepherd’s pie would have been good again, but went with a variation on a theme – fish mornay. More specifically, snapper mornay from Wild Foods Cookbook by Daryl Crimp. This is a small book of fish and game recipes published in New Zealand. Think it is out of print now.
A simple and quick dish for a weekday meal. Cook 1kg of snapper fillets and break up into bit sized pieces. Place half in the bottom of a baking dish then a layer of sliced onion rings from one onion, then the remainder of the fish. Pour over this a cup of bechamel sauce (thankyou thermomix) that has been flavoured with salt and pepper, 1tsp paprika, 1 tsp dijon mustard and half a cup of grated cheese. Top with a cup of fresh breadcrumbs, chopped parsley and lemon juice. Cook for 30 mins at 180C. Was tasty, but if I cook again will go for a bit more sauce and maybe sweat off the onions a bit before assembling.