Salmon and spinach mornay

salmon spinach

The salmon is served with a delicious French classic sauce, ‘Mornay’. Alternatively serve with white fish and cheese sauce.

Approx price: £5.37 or £1.34 per portion

Serves: 4

Total time: 35 mins


  • 300 mls milk
  • 2 bay leaves
  • 4 peppercorns
  • 4 cloves garlic (whole)
  • 50 g flour
  • 2 tablespoons butter
  • 50 g cheese (grated)
  • 1/2 pack bag of spinach
  • 4 salmon fillets
  • 4 teaspoons pesto (optional)


  • Preheat Oven: 350ºF – 180ºC – Gas Mark 4 – Moderate
  • Make sauce by boiling milk, bay leaves, peppercorns and garlic cloves in a saucepan. When it starts to bubble take off heat.
  • Pass through a sieve to remove solid ingredients.
  • In the saucepan, mix flour and butter to a paste, add milk, a little at a time, mixing well, stirring to thicken sauce.
  • Add the cheese to sauce, stir.
  • Wash the spinach, do not dry. Place in a hot frying pan, the spinach will wilt very quickly. Depending on the size of the pan you may need to do this in batches.
  • On a baking tray, or individual shallow dishes, lay spinach, season, layer fish on top and coat with mornay sauce.
  • Bake in oven for 15-20 minutes or until the fish is cooked.
  • Serve on warm plates, dribbled with pesto that has been diluted with olive oil or warm water.