Haddock Mornay

fast.cook's picture

Jan. 10, 2012


Bay leaf 1
Parsley sprigs 2
Black peppercorns To Taste
Milk 300 Milliliter
Haddock fillets 750 Gram , cut into 4 pieces
Salt To Taste (As Required)
Freshly ground black pepper To Taste (As Required)
For sauce
Butter/Margarine 25 Gram
Flour 25 Gram
Milk 150 Milliliter
Cheese 100 Gram , grated



1)Lightly grease the trivet with a little butter or margarine and place into the cooker.


2)Add bay leaf, parsley, peppercorns and milk into the cooker.

3)Sprinkle salt and pepper on haddock and place it on the trivet.

4)Put the cooker on high pressure and cook for 4 minutes reducing it immediately.

5)Lift out the fish and keep it aside.

6)Strain milk and discard the herbs and peppercorns aside.

7)Prepare milk upto 450 ml/3/4 pint for the sauce.

8)Melt the butter or margarine in the dried cooker and add flour and cook for a few moments.

9)Add milk into the mixture and let it boil.

10)Add 75 g/3 ounce of cheese with extra salt in the mixture.

11)Sprinkle cheese and pour sauce over the fish and brown under a hot grill.


12)Serve this tasty Haddock Mornay with hot and sour soup.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 681Calories from Fat 401

 % Daily Value*

Total Fat 44 g67.7%

Saturated Fat 17 g85%

Trans Fat 0 g


Sodium 1067 mg44.46%

Total Carbohydrates 42 g14%

Dietary Fiber %

Sugars 11 g

Protein 32 g64%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet