Dairy Free Fish Mornay
August 15, 2014
Dairy free, but lusciously creamy, with a citrus zing. This is an elegant Winter dinner recipe. It is a quick meal to prepare which makes it perfect if you are entertaining, leaving you to enjoy the company of your guests rather than your kitchen space!
Mornay sounds a little bit old fashioned don’t you think? I have failed to think of an alternate title for this meal because that is what it is most reminiscent of in my opinion.
Coco Quench provides this recipe with a similar depth and texture to a creamy mornay. I admit that it is not technically a mornay, which traditionally contains cheese. Seafood and cheese – hmmmmm I am not convinced that they are a great match. Despite this, I have made this recipe with and without Gruyere cheese. I enjoyed it more without the cheese (granted – Gruyere is a strongly flavored cheese).
Mr Fresh is a huge fan of fish pie, that is what inspired this dish. His dad makes one that I have attempted to replicate many times. I am dairy intolerant, but ok with a small amount of cheese. In a bid to come to a happy compromise I regularly use Soy Milk as a substitute for milk in family meals. A replica of Mr Fresh’s dad’s fish pie is one of the few dishes that I have been unable to get away with substituting soy milk for milk. Coco Quench is a different story, Mr Fresh LOVES it, as do my two children. It was almost a cinch to score a “thumbs up” for this dish when it was held up against the childhood memories of Mr Fresh’s dad’s fish pie. The sourdough croutons on top of this dish provide the crunch of a pie top.
I use an iron skillet to make this dish as it easily transfers from the stove top to the oven.
Use day old sour dough bread ends as they will crisp up better and provide a crunchy texture to the dish
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