Name: Fish Mornay with Cauliflower Mash
Prep time: 25 min
Ingredients: 450 g Canned Tuna in Spring Water, (flaked); 500 mL Full Cream Milk; 37 g Shape It Powder (or use Shape It Scoop, see notes); 50 g Butter; 80 g Brown Onion, (finely chopped); 50 g Celery Stalk, (trimmed, finely chopped); 75 g Plain Flour; 75 g Grated Cheese; 3 tsp Fresh Parsley, (chopped); Salt and Pepper to taste; 100 mL Full Cream Milk; 17 g Shape It Powder (or use Shape It Scoop, see notes); 250 g Désirée Potatoes, (cooked, hot); 250 g Cauliflower, (cooked, hot); 20 g Butter, (chopped); 100 g Grated Cheese; 25 g Parmesan Cheese, (finely grated); Salt and Pepper to taste

Instructions

Fish

Line container, allowing the baking paper or cling film to overhang.
In a bowl, whisk together the milk and Shape It Powder. Set aside.
Heat butter in a saucepan over medium heat until melted. Add onion and celery; cook for 2–3 minutes, stirring occasionally, until softened. Add flour and stir to combine. Cook for 1–2 minutes, stirring, until the mixture starts to bubble.
Remove from heat. Gradually whisk in the milk and Shape It mixture.
Return the saucepan to medium heat and cook, stirring constantly, for about 5 minutes or until the sauce thickens.
Stir in the tuna and cheese and continue stirring until the cheese melts. Season with salt, pepper, and parsley to taste. Remove from heat.
Puree the mixture until completely smooth.
Pour into the prepared container. Set aside.

Cauliflower Mash

In sperate saucepans, boil the cauliflower and Désirée potatoes (in water or stock) until well cooked. Strain liquid well.
Weigh ingredients.
Whisk milk and Shape It Powder in a saucepan. Bring to the boil over medium heat. Reduce heat and simmer gently for 2 minutes, stirring occasionally.
Place the hot cooked potato, cauliflower, and cheese into a food processor. Pour in the hot Shape It mixture and blend until completely smooth.
Season to taste with salt and pepper.
Spread the cauliflower mixture evenly over the fish mixture.
Cover with cling film and refrigerate until set.

To Serve

Preheat oven to 140°C conventional or 120°C fan-forced.
Prepare an ovenproof dish slightly deeper than Fish Mornay by lining with baking paper.
Use the overhanging baking paper to gently lift the set Fish Mornay out of the container and place it on a cutting board. Portion as desired.
Transfer portions into the prepared ovenproof dish and cover securely with aluminium foil.
Bake in the oven until a safe serving temperature is reached. Do not overheat and do not steam. For reheating instruction, refer to the Shape It Reheating Guide.
Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test. It should be smooth and free of lumps. For more information on IDDSI testing, click here.

Fish Mornay with Cauliflower Mash

Ingredients

Fish

Cauliflower Mash

Equipment

Ingredients

Fish

Cauliflower Mash

Instructions

Fish

Cauliflower Mash

To Serve

Notes

Chef’s Tip