Paua & Blue Cod Mornay – Chatham Island Food Company

Name: Paua & Blue Cod Mornay – Chatham Island Food Company
Ingredients: 6 Anchovy fillets; ¼ Cup capers; 2 Cloves garlic, coarsely chopped; 1 Cup rocket (firmly packed); 1 Cup flat-leaf parsley (firmly packed); 1 Cup extra-virgin olive oil; 2 Slices sourdough bread (cut a couple of thick slices for crumbs then remainder for toast); 70g Butter; 200g Chatham Island Pure Paua Mince, thawed; 2 Shallots, finely sliced; ¼ Cup plain flour; 2 Cups milk; 2 Tsp hot English mustard; 1 Cup gruyere cheese; 3 x Pieces Chatham Blue Cod, thawed and patted dry; 150g Butter, room temperature; 2 Tbsp flat-leaf parsley; 4 Garlic cloves, crushed; Zest of a lemon; Sourdough loaf (remaining) cut into thick slices (about 8)

chathamislandfood.com

For instant kudos with your foodie friends, try this showstopper of a dish that incorporates the delicate flavour of wild Chatham Blue, with the salty, decadent

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Ingredients

6 Anchovy fillets
¼ Cup capers
2 Cloves garlic, coarsely chopped
1 Cup rocket (firmly packed)
1 Cup flat-leaf parsley (firmly packed)
1 Cup extra-virgin olive oil
2 Slices sourdough bread (cut a couple of thick slices for crumbs then remainder for toast)
70g Butter
200g Chatham Island Pure Paua Mince, thawed
2 Shallots, finely sliced
¼ Cup plain flour
2 Cups milk
2 Tsp hot English mustard
1 Cup gruyere cheese
3 x Pieces Chatham Blue Cod, thawed and patted dry
150g Butter, room temperature
2 Tbsp flat-leaf parsley
4 Garlic cloves, crushed
Zest of a lemon
Sourdough loaf (remaining) cut into thick slices (about 8)