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Fish & Asparagus Mornay

Preparation 20 minutes
Cook 35 minutes
Serves 4
Total time 55 minutes

  • 60g butter or margarine
  • 11/4 cup plain flour
  • 1 1/2 cups milk
  • 1 cup grated extra tasty cheese
  • 2 x 165g Gravox Cheese Finishing Sauce
  • 2 bunches asparagus, trimmed and cut into thirds
  • 1 tbsp chopped dill tips, extra tips to serve
  • 750g boneless white fish fillets, cut into pieces
  • 1/4 cup breadcrumbs

Made With Gravox
  1. Preheat oven to 180°c.
  2. Melt butter in a saucepan over medium heat. Add flour and stir until well combined. Cook for 1 minute or until bubbly. Remove from heat and slowly whisk in milk. Return to heat and stir constantly until mixture comes to the boil and thickens.
  3. Stir in 1 packet Gravox Cheese Finishing Sauce and 1/4 cup cheese. Reduce heat to low and simmer for 2 minutes. Stir through dill. Remove from heat. Place asparagus into a bowl and cover with boiling water. Stand for 2 minutes. Drain.
  4. Lay fish into a large shallow ceramic dish. Top with asparagus. Pour over sauce. Combine remaining cheese and breadcrumbs in a small bowl. Sprinkle over fish and asparagus. Bake for 15 minutes or until topping is golden. Serve immediately, with extra Gravox Cheese Finishing Sauce and garnished with extra dill.