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
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.
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.