Cod And Cucumber Mornay
|Chopped parsley||2 Teaspoon|
|Dry cider||1⁄4 Pint (150 Milliliter)|
|Butter/Margarine||1⁄2 Ounce (15 Gram)|
|Flour||1⁄2 Ounce (15 Gram)|
|Cucumber||1⁄2 , peeled, cut in half lengthways, seeded and sliced|
|Milk||1⁄4 Pint (150 Milliliter)|
|Cheddar cheese||4 Ounce, grated (100 Gram)|
1. Place the cod cutlets in a shallow ovenproof serving dish or casserole, season with salt and pepper, add the parsley and pour the cider over them. Cover the dish with cling film, pulling back one corner to vent, and microwave on HIGH for 8-10 minutes until the fish is almost cooked. Remove it from the oven, cover and leave to stand.
2. Put the butter into an ovenproof glass bowl and microwave on HIGH for 45 seconds or until melted. Stir in the flour and microwave on HIGH for 1 minute. Gradually stir in the milk and microwave on HIGH for 2-3 minutes until boiling and thickened, whisking every minute. Stir in the cucumber, three-quarters cover with cling film and microwave on HIGH for 5-6 minutes until the cucumber is softened, stirring once or twice.
3. Season with salt and pepper and pour the cucumber and milk over the cod cutlets. Sprinkle with the cheese. Microwave on HIGH for 5-6 minutes until the cheese melts. Garnish with lemon slices and watercress. If wished this dish may be browned, after cooking, under a hot grill.