Growing up in a seafood-loving family, fish dishes were always on our dinner table. But it wasn’t until I moved to New England that I first tried haddock mornay at my neighbor’s house. The creamy cheese sauce covering the flaky white fish was so different from the simple baked fish I was used to. My neighbor Linda saw how much I enjoyed it and shared her recipe with me, explaining that it wasn’t nearly as fancy or complicated as it sounds.
Now, whenever I make this dish, I think of Linda’s kitchen and how she taught me that adding cheese sauce to fish isn’t weird at all – it’s actually pretty wonderful. If you can make mac and cheese, you can definitely make haddock mornay. Trust me, it’s easier than you might think.
Ingredient Substitutions
For the smoked haddock fillets, other white fish like cod or pollock can be used as alternatives. These fish have similar textures and mild flavors, allowing the Mornay sauce to shine. Adjust cooking time slightly based on the thickness of the fillets.
Heavy cream can be replaced with half-and-half or whole milk for a lighter version. This substitution reduces the overall fat content while maintaining a creamy texture. If using milk, you may need to increase the flour slightly to achieve the desired thickness in the sauce.
Plain flour can be substituted with cornstarch or gluten-free all-purpose flour for those with gluten sensitivities. Use about half the amount of cornstarch as you would flour, as it has stronger thickening properties. When using gluten-free flour, add it gradually and adjust the quantity as needed to reach the right consistency for the Mornay sauce.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1500
- Protein: 70-80 g
- Fat: 90-100 g
- Carbohydrates: 70-80 g
Ingredients
For the fish poaching:
- 3.4 fl oz fish broth
- 5.1 fl oz heavy cream
- 16.5 oz smoked haddock fillets
- 5.1 fl oz milk
For the cheese sauce:
- 0.5 garlic clove (finely minced for best flavor)
- 1.8 oz cooked spinach
- 1.8 oz plain flour
- 0.5 tsp thyme leaves (freshly chopped preferred)
- 5.3 oz cheddar cheese (grated for easier melting)
- 1.8 oz butter (I like Kerrygold unsalted butter for this)
- black pepper
For the topping and garnish:
- 1.8 oz cheddar cheese (grated and reserved for topping)
- 3.5 oz breadcrumbs (panko breadcrumbs for extra crispiness)
- 12 cherry tomatoes
Step 1: Poach the Haddock
In a saucepan, combine milk, fish stock, and cream together.
Bring the mixture to a boil, then lower the heat to a simmer.
Add the haddock to the saucepan and poach for 6 to 8 minutes until fully cooked.
Once done, carefully remove the haddock from the saucepan and set it aside for later use.
Step 2: Prepare the Cheese Sauce
In a separate skillet, melt the butter over medium heat.
Stir in the flour, continuously stirring and letting it cook for 1-2 minutes to form a roux.
Gradually add the previously prepared cooking liquid from the poached haddock to the skillet, making sure to stir well to create a smooth sauce.
Add 150g of cheddar cheese to the sauce along with some pepper for seasoning, and stir until the cheese has melted and the sauce is smooth.
Step 3: Assemble the Dish
Butter an ovenproof dish thoroughly and rub it with a garlic clove for added flavor.
Lay a bed of spinach in the dish, and place the poached haddock on top.
Surround the fish with halved cherry tomatoes, arranging them neatly around the haddock.
Step 4: Add Cheese Sauce and Toppings
Pour the cheese sauce evenly over the haddock, spinach, and tomatoes.
Sprinkle bread crumbs and thyme leaves on top of the dish for a crunchy and fragrant layer.
Finally, scatter the remaining cheese on top, ensuring even coverage for a beautifully melted finish.
Step 5: Grill and Serve
Place the assembled dish under a preheated grill, cooking until the cheese topping is golden brown and bubbly.
Once the dish is ready, remove it from the grill and let it cool slightly before serving.
Enjoy your creamy and delicious casserole!
