Name: Salmon Vegetable Mornay
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 1 onion finely chopped; 2 leek sliced washed; 2 carrot diced; 3 celery stick sliced; 1 capsicum diced; 440 g canned corn well drained; 250.00 ml vegetable stock; 830 g canned salmon boned drained flaked; 2 tbs dill seeds; 50 g butter cubed; 50 g plain flour; 600 ml light milk; 1 seasoning *to taste; 1 1/2 cup cheddar cheese grated; 3 tbs mustard

by abrarose Last updated on 05/02/2025

A delicious way to get the kids to eat fish and vegetables.

- abrarose

Ingredients

1 onion finely chopped
2 leek sliced washed
2 carrot diced
3 celery stick sliced
1 capsicum diced
440 g canned corn well drained
1 cup vegetable stock
830 g canned salmon boned drained flaked
2 tbs dill seeds

Mornay Sauce

50 g butter cubed
50 g plain flour
600 ml light milk
1 seasoning *to taste
1 1/2 cup cheddar cheese grated
3 tbs mustard

Method

Step 1

Place all vegetables in saucepan with stock, cover and simmer until tender, stirring occasionally.
Step 2

Remove lid and simmer gently until liquid is absorbed.
Step 3

Stir through salmon and dill, remove from heat.
Step 4

Mornay sauce: Melt butter in pan, remove from heat and stir flour slowly through butter, return to heat and cook gently 2-3 minutes stirring constantly.
Step 5

Remove from heat and gradually stir milk into flour, gently stirring to avoid lumps.
Step 6

Return to the heat and slowly bring milk to the boil so it thickens, stirring constantly. Season with salt and pepper. Cook, stirring, for 1 minute.
Step 7

Slowly add cheese stirring until all cheese is melted, stir in mustard and pour cheese mixture over salmon and vegetables, mixing well.
Step 8

Bring salmon mixture back to the heat and stir until reheated.
Step 9

Serve with rice or pasta.

Recipe Notes

from Australia’s Best Recipes team

If you find making a roux (butter and flour) daunting, you can whisk the flour, milk and melted butter together, then heat and stir until it thickens. Any mixture of vegetables may be added to this recipe. Mornay tastes better if allowed to sit for a while and reheated before serving. You can use French, Dijon or wholegrain mustard.