Pure recipes

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Fish Mornay (Gluten-Free)


Another recipe adapted from the NZ Fish and Shellfish Cookbook. Simple, tasty, and definitely
comfort food for cold winter nights…


  • 500g medium to firm textured boneless fish fillets (trevally is good, and so is gurnard)
  • 3 Tbsp butter (about 50g)
  •  3 Tbsp maize cornflour
  •  1 ½ cups milk
  •  1 bay leaf
  •  ½ cup grated cheese
  • 1 Tbsp lemon juice
  •  Optional but tasty – half a packet of ‘Boar-free bacon’ cut into small pieces and fried
  • Salt and pepper to taste
  • ¼ cup grated cheese to mix with breadcrumbs
  •  ½ cup (or more as needed) dried gluten-free breadcrumbs


  1. Cut the fish into 2-3cm cubes
  2. Melt the butter in a saucepan.
  3. Add the cornflour and stir well until the mix is bubbling.
  4. Remove from the heat and add the milk, whisking as you go.
  5. Add the bay leaf and return the pan to the stove, stirring over medium heat until it thickens.
  6. Remove the bay leaf and discard.
  7. Add the cubed fish, ½ cup of grated cheese, lemon juice and salt and pepper. Also add the bacon
    substitute if using.
  8. Stir well and transfer to either one large oven dish, or 4 individual ramekins.
  9. Mix the ¼ cup of cheese with the breadcrumbs and sprinkle over the fish mix.
  10. Bake at 190-200°C
    until the fish is cooked through and the topping is browned.
  11. Serve with baked potatoes and cooked vegetables or salad of your choice.

     Recipe by Judy Mcdonald


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