Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Melanie's Hake Mornay

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

TRH Melanie's Hake Mornay.jpg
I have been feeling like some fish for quite some time, and though Good Friday is around the corner I felt like something other than Pickled Fish. I decided on something that I hadn’t made in a long time. Hake Mornay. I am giving you the recipe the way I always make it and the way it should be made. However, I did not use wine tonight as I am abstaining from alcohol during the month of Lent. It was superb nevertheless.
1 kg skinless hake fillets
1/2 cup dry white wine (omitted – used vegetable stock with fish sauce)
1/2 cup fish stock
butter for greasing
2 cups (500 ml) Mornay sauce
50 g grated Parmesan cheese
2 TB butter
2 cups cooked rice (optional)
6 slices lemon (optional)
3 chopped garlic cloves (optional
Chili flakes and black pepper (optional)
Mornay (Cheese) Sauce
2 1/2 tablespoons butter
3 tablespoons flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg
½ cup grated gruyere cheese (couldn’t find so used a mix of cheddar and mozzarella)
In a medium saucepan melt the butter over medium-high heat.
Add the flour and cook, stirring constantly until the roux is a pale yellow and frothy, about 1 minute.
Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens about 2 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg.
Allow to simmer for 2 to 3 minutes. Stir in the cheeses and whisk until melted.
Cut each fillet into 3 portions and poach gently for 10 minutes in the wine and stock.
Drain the fillets and arrange in a greased baking dish.
Reduce the cooking liquid to half its volume by heating, and add to the Mornay sauce.
Cover the fish with the sauce.
Sprinkle with the parmesan cheese, dot with butter, and brown lightly under the grill.
Chef’s Note: I placed the fish on top of cooked rice, top rice with lemon slices and crushed garlic, chili flakes and black pepper add fish then pour sauce over.
Serve with steamed veggies.
Prepared, tried and tested by:  Melanie Kramar‎

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment