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Cod, Cauliflower, and Chorizo Mornay

Mornay is one of the classic French ‘Mother Sauces’ that transforms anything to the divine (after all, it’s basically fondue!). In this recipe, it is the topping for a quick fish au gratin that features the wonderfully savory combination of seafood and chorizo. Sprinkled with rustic bread crumbs and a scattering of fresh parsley, this entrée is worthy of special guests, but equally as easy for a mid-week meal.

Cod, Cauliflower, and Chorizo Mornay

1 small head cauliflower, cut into florets
4 oz. Spanish chorizo, roughly chopped (1 cup)
1 oz. butter (2 tbs.)
3 tbs. all-purpose flour
2 cups milk (we used non-fat)
5 oz. Gruyère, grated (2 cups, loosely packed)
1¼ lb. cod fillet, cut into large chunks
2 oz. fresh breadcrumbs (1¼ cups)
handful fresh parsley, finely chopped

Heat the oven to 350°F. Bring a large pot of water to boil, salt, and add the cauliflower. Blanch for 3-4 minutes until just tender. Drain and set aside.

Heat a non-stick skillet to medium and cook the chorizo for 3-4 minutes to brown. Remove with a slotted spoon and set aside. Add the butter to the skillet, then whisk in the flour to make a roux. Gradually add the milk, whisking constantly until smooth. Simmer until thickened, then add the Gruyère and season with salt and freshly ground pepper.

Put the cauliflower in one large baking dish or divide between four au gratin dishes. Add the cod and chorizo, then spoon over the sauce. Sprinkle with bread crumbs and parsley. Bake for 35-40 minutes until the top is golden and the fish is cooked through.

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