Kenny Tutt's Cod Mornay with Buttered Leeks
Believe it or not I still have fond memories of the perfect rectangle of cod served in a plastic bag with a creamy sauce popular throughout the 80s and 90s.
It’s one of those nostalgic things I guess, however this recipe really isn’t that. Perfect, meaty cod fillet with a decadent cheese sauce and buttery leeks is a real match and is so simple to do well by cooking the fish to temperature and taking out some of the guesswork. In this recipe I have used fresh cod fillet which can be brought from most supermarkets or even better, your local fishmonger.
This is about gentle cooking to set the proteins in the fish. When the fillets reach 48-52°C, spoon over a generous amount of the cheese sauce and place under a hot grill until golden and bubbling on top.