Recipe
Smoked haddock mornay
Recipe highlights
Total cooking time:
30 min
Category:
Level 4 puréed dysphagia diet
Servings:
10
Ingredients
600g smoked haddock, skinned and boned cut into cubes120g mature cheddar cheese grated
80g parmesan cheese grated
50g butter
50g plain flour
10g Dijon mustard
black pepper to taste
300ml whole milk
150ml fish stock
10 scoops Nutilis Clear
Method
- Heat a pan on the stove and melt the butter, stir in the flour and cook for one minute.
- Combine the fish stock and milk, then gradually add to the flour mixture until evenly combined, add mustard.
- Add the cheddar and parmesan cheese and stir until melted and fully combined, season to taste.
- Add the smoked haddock and cook over a low heat until the fish starts to flake.
- Transfer to a blender and process until smooth with no particles - if needed use a sieve to remove any bits.
- Mix in the Nutilis Clear and leave to stand for one minute.
Serving Suggestion: Serve with pea and sweet potato purées.