POLOKWANE – A Mornay sauce is a Béchamel sauce with shredded or grated Gruyère cheese added.
Some variations use different combinations of Gruyère, Emmental cheese, or white Cheddar. A Mornay sauce made with cheddar is commonly used to make Macaroni and cheese.
Ingredients
- 1 tbsp oil
- 4 spring onions, sliced
- ½ red pepper, diced
- 125 ml peas
- 500 g fish, cut (skin & bones removed into 1 cm dice)
- 1 x KNORR Three Cheese Pasta Sauce
- 15 ml honey
- 15 ml mustard
- 500 ml 2% low fat milk
- ½ cup lite cheese, grated
- Robertsons Freshly Ground Black Pepper (to taste)
- 125 ml fresh breadcrumbs
- 10 ml Robertsons Mixed Herbs
- 125 ml cheese, grated (extra)
Method
- Heat oil in a pan, stir-fry spring onion, red pepper and peas for 1 minute until softened.
- Add fish, cook 2 minutes.
- Add KNORR Three Cheese Pasta Sauce, Honey, Mustard and Milk and bring to the boil, stirring, then simmer for 5 minutes.
- Remove from heat and stir in cheese.
- Divide mixture between 4 individual ovenproof serving dishes.
- Sprinkle with combined breadcrumbs, herbs and extra cheese.
- Grill until golden then serve immediately.
- Serve with fresh steamed asparagus.

This recipe was provided by What’s for Dinner.

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