Smoked Fish Mornay

This recipe was given to me by a lovely lady called Audrey Edwards. Her husband was a member of the Eaton Lions Club and it was through there that I met her. Whenever the ladies had to take something for supper or lunch, you could be sure that whatever Audrey brought along, it would be delicious. I will share some other recipes that she gave to me later on. This one is an australian favourite with a slight twist in that it has smoked fish in it instead of the usual tinned tuna or salmon. It is really delicious and fairly rich.

PREPARATION:

3 - 4 pieces of english fillet smoked fish
small tin of sweet corn kernals
1 ripe tomato
grated cheese
sea salt and cracked pepper to taste
white sauce - recipe below

Boil fish until just cooked and flake into a casserole dish. Add corn and season to taste. Pour the hot sauce over this. Slice tomato on top and then sprinkle grated cheese over this. Bake in hot oven until golden brown on top.

White Sauce:
1 1/2 - 2 tablespoons butter
2 tablespoons plain flour
600 mls full cream milk - can use hi low instead but not skim
sea salt and black pepper to taste

Melt butter in med size saucepan then add salt and pepper. Stir over a medium heat and then add the flour. If it is too thick add some more butter until easy to stir. Boil and keep stirring so as not to burn the mixture. It is just to cook the flour and when it turns a slight golden colour, while still on the heat, quickly pour about 1/2 the milk in while still stirring all the time. When that is mixed through, add the rest of the milk and continue to stir while bringing back to the boil. If you make the sauce this way, you will not get lumps in it and it is the correct way to make a good white sauce. When boiled, add about 1/2 cup of grated cheese and stir through again. Take off the heat, and pour over fish mixture.