A cheesy creamy recipe for Kingklip Mornay.
4 x 150g kingklip fillets (you can use hake or any white fish)
1 tablespoon butter
1 tablespoon flour
1 teaspoon English mustard (Any mustard really)
About a cup of grated cheddar (mature cheddar is best)
Salt and Pepper
Heat your oven to 200 Celsius and in a baking dish place your four fillets, evenly spaced on the bottom. Season with a little salt and pepper and set aside, ready for the sauce.
In a pan on a medium heat, add the butter and allow it to melt, add the flour and stir to make a paste, now add the mustard and stir to combine. Keep stirring for about 2 or 3 minutes to cook the flour.
While stirring, add the milk in a thin stream and keep stirring until all of the milk has been added and the sauce is thickening up beautifully.
Remove from the heat and take about 2 thirds of the cheese, stir it into the sauce and then pour over the fish. Top it off with the remaining cheese, give it another grind of pepper and then pop it into the over for 15-20 minutes.
To test that your fish is done, take a knife and pull the flesh to one side, if a flake pulls off you are done.
I like to then put the grill on and give it a brown on top but is not necessary.
Serve it to Mom with baby boiled potatoes tossed in butter and parsley, some roast cherry tomatoes and broccoli or with a salad.