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Fish Mornay Recipe Dairy Free

Dairy Free Fish Mornay

Dairy Free Fish Mornay. Dairy free, but lusciously creamy, with a citrus zing! This is an elegant Winter dinner recipe, quick to make, easy to impress guests.
Course Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy


  • 1 tablespoon coconut oil
  • 2 cloves garlic - finely chopped
  • 1 small leek - finely sliced
  • 1 teaspoon coriander root- finely chopped
  • 2 tablespoons plain flour
  • 1 1/2 cups Coco Quench Milk
  • 500 grams fish - cut into even sized chunks
  • 1 bay leaf
  • 1 lemon - zest and juice
  • 1 tablespoon fresh lemon thyme leaves
  • pinch salt
  • 2 ends of sour dough loaf - cut into small cubes
  • fresh coriander leaves to serve


  1. Set the oven to warm to 170 degrees
  2. To a warmed pan, add 1/2 tablespoon of the coconut oil to melt
  3. Add the garlic, leek and coriander root and cook gently until the leek softens
  4. Remove from the pan and set aside
  5. Add the remaining 1/2 tablespoon of oil to the pan (no need to clean it) Keep the heat low)
  6. Sprinkle in some of the flour, a little at a time once the oil has melted until it is all added. Stir all the while
  7. Add the Coco Quench a little at a time, stirring to incorporate. *If you add the milk too quickly the mix will go lumpy.
  8. Stir the mixture until it is all incorporated
  9. Add the remaining ingredients, including the garlic and the leek but NOT the bread cubes just yet
  10. Stir and bring to a low simmer
  11. Add the bread cubes to the top of the dish
  12. Place into the oven to cook until the fish has cooked through (about 10 minutes)
  13. Serve with fresh coriander leaves and sides of your choice

Recipe Notes

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