Here’s a show-stopping modern take on a retro classic, perfect for evening summer picnics or cosy nights inside. Rich buttery Chatham Blue Cod and sweet Paua are baked until perfectly cheesy and golden then served with peppery rocket salsa verde and zesty garlic toasts.
Prep time: 45 minutes
Cook time: 25 minutes
Recipe by Gretchen Lowe, My Weekend Table
Rocket Salsa Verde6 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
Mornay2 Slices sourdough bread (cut a couple of thick slices for crumbs then remainder for toast)
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
Lemony Garlic Toasts
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)
We recommend flash frying the paua first so it separates during cooking.
- Make the salsa verde by processing anchovy fillets, capers, garlic, rocket and parsley in a food processor until coarsely chopped. With the motor running, gradually add oil in a steady stream and process for a minute or so until blended to a thick paste. Season with salt and pepper to taste. Set aside.
- In the same food processor bowl, blitz 2 sourdough slices to large rough chunks, set aside
- For the mornay, melt 30g of the butter in a saucepan over a medium heat. Add Paua and flash fry for 1 minute or so, breaking up with a spoon as you go. Season with salt and pepper then remove from the pan and set aside.
- Add remaining 40g butter and melt, add shallots and cook for a minute or so and then add flour and cook, stirring, for another minute.
- Gradually stir in milk then add mustard. Simmer, whisking occasionally, for about 5 minutes, or until boiling and thickened.
- Whisk in ½ cup grated gruyere cheese and season generously with salt and pepper
- Gently stir through cooked paua mince
- Lay whole thawed blue cod fillets into an ovenproof dish you can serve to the table.
- Pour mornay mix over the blue cod fillets and sprinkle with remaining gruyere and sourdough crumbs. Drizzle with olive oil.
- Cook in a 200C oven for about 20 to 25 minutes, until blue cod is cooked
- While mornay is cooking, make the garlic toasts by mixing butter, parsley, garlic and lemon together then spread thickly on sliced sourdough. Place on a large baking tray and add to the oven for 10 minutes or until browned.
- Serve mornay to the table topped with fresh herbs, salsa verde and toasts on the side.