Cod Mornay, Baltimore! Retro cheesy eggy fishy goodness inspired by the 1960s Broadway hit, Hairspray!
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Hairspray is another of our favourites and who can resist the ear-worm that is Good Morning Baltimore (so much so that Georgina recently barbecued her breakfast with that song in mind!) Based on the John Waters film starring Rikki Lake, the hit Broadway musical version has been filmed as both a movie and last year’s TV version. Check out our awesome You Can’t Stop The Beet side, where you can read more about the show.
Oh oh oh!
Hungry for something that I CAN eat…
Then I hear that beat!
Cod Mornay is somewhat old-fashioned… but, let’s face it, we’re not the trendiest blog on the interweb-o-sphere… I made this with frozen cod fillets and so they needed to be started off in the oven for 10 minutes before adding to the cooked leeks, but you can skip this step with fresh fish – and, of course, feel free to substitute whatever kind of fish you prefer.
If using frozen fish, bake the fillets for an initial 10 minutes. Meanwhile, sauté the leeks in a little oil or butter until they have softened a little. They will get more cooking time in the oven so don’t worry if they are still on the crunchy side. Transfer the leeks to an oven-proof dish and nestle the fish on top. Cover with a cheese sauce (make a quantity of the sauce from Mac’n’Maple’n’Cheese, or use a packet version – either way, add an extra teaspoon of Dijon mustard) and sprinkle some additional grated cheese over the top. Bake for 10-15 minutes until the fish is cooked and the cheese sauce is starting to brown nicely.
If adding poached eggs, either poach them in advance and chill them in iced water, reheating in hot water when ready – or poach them when the fish is cooked. Serve a portion of cod mornay and a poached egg for each person and tuck in – some nice crusty bread to mop up the sauce is perfect if you like that kind of thing!