Cod with cauliflower and chorizo Mornay

• cauliflower↗1 small head of

  cut into florets

• chorizo↗½

  ring (about 100 g/4 oz), coarsely sliced

• butter↗25g g
• plain flour↗3 tbsp tbsp
• milk↗500ml ml
• Gruyère↗140g g

  grated

• cod↗500g g

  fillet, cut into large pieces

• breadcrumb↗50g g
• parsley½

  finely chopped

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Bring a large pot of water to a boil and blanch the cauliflower for 3‑4 minutes until al dente. Drain and set aside.

2. 2

   Heat a non‑stick skillet and sauté the chorizo for a few minutes until golden, then remove with a slotted spoon, leaving the oil in the pan. Melt the butter in it, add the flour and make a roux. Gradually whisk in the milk, stirring constantly until the mixture is smooth. Add the Gruyère, stir until melted, then season.

3. 3

   Place the cauliflower in a baking dish (or distribute among individual dishes) together with the chorizo and cod. Pour over the cheese sauce, sprinkle with breadcrumbs and parsley. Bake for 30‑40 minutes until the top is golden.