A few days ago I mentioned that our mate Elle had cooked a heavenly cod casserole. As promised here’s the recipe courtesy of the cook herself. Please enjoy!

Elle’s Smoked Cod Casserole in creamy corn mornay sauce

3 hard boiled eggs

800-900 gm Smoked Cod

1 425 gm tin creamed corn

1 cup grated cheese + extra for topping.

75 gm butter

2 tablespoons plain flour

Pinch mustard powder or Dijon mustard

Cornflakes or crushed potato chips for topping

S & P

Milk to make sauce

Method

The fish

Cook eggs till hard and dice

Boil fish till able to flake it. Taking off skin and any bones. Put into a casserole dish with the chopped eggs.

The Sauce

Melt butter over medium heat and when melted add plain flour and stir it for 1 min until flour is cooked and bubbling and flour is cooked out.

SLOWLY add milk to make a sauce. Add 1 cup cheese and tinned corn. Add enough milk until it’s a nice thick consistency.

Mix through fish and egg.

Add crushed cornflakes on top with cheese sprinkled on top.

Bake in oven till cooked through.