Kilmore Quay is a rural fishing village in County Wexford, situated in the sunny southeast corner of Ireland. One of the village’s most distinctive features is the number of thatched cottages that line its streets, most of which date to the eighteenth and nineteenth centuries. Kehoe’s Pub and Parlour, one of Kilmore Quay’s most popular spots, enjoys the unique distinction of having been in the Kehoe family for six generations; until 1987 it was the family home, where several generations were reared. Complete with a maritime heritage center on the premises, the pub is known for its famous seafood kitchen. Specialties like stuffed baked cod, ocean pie, and this seafood mornay top their menu. Serve this dish with Buttermilk-Chive Mash, if you wish.
SERVES 4
1 pound cod
8 ounces smoked haddock
6 ounces salmon fillet
SAUCE
Homemade fish stock or bottled clam juice, as needed
4 cups milk
1 cup dry white wine
2 tablespoons cornstarch
10 ounces Kerrygold Vintage Cheddar cheese or another aged Cheddar, grated
2 tablespoons Dijon mustard
Salt and ground white pepper to taste
1 Preheat the oven to 400°F. Butter 4 individual gratin dishes.
2 To cook the fish: In a medium skillet over medium heat, combine the cod and smoked haddock. Add cold water to cover, bring to a simmer, and poach for 10 minutes, or until no longer opaque. In a separate medium skillet over medium heat, add enough water to cover the salmon, bring to a simmer, and poach it for 10 minutes, or until no longer opaque. Strain the fish and reserve the poaching liquids. Combine the fish in a large bowl, flake with a fork, and divide among the prepared dishes.
3 To make the sauce: In a medium saucepan over medium heat, combine the reserved poaching liquids and add enough fish stock or clam juice to measure 4 cups. Add 3¾ cups of the milk and the wine and bring to a boil. In a small bowl, whisk together the remaining ¼ cup of milk and the cornstarch to make a roux. Stir into the sauce, reduce the heat to medium-low, and simmer, stirring constantly, for 4 to 6 minutes, or until the sauce starts to thicken. Stir in half the cheese, the mustard, and season with salt and pepper. Spoon the sauce over the fish and sprinkle with the remaining half of the cheese. Bake for 15 to 18 minutes, or until the tops are brown and the sauce is bubbling.
