Scrod roll-ups with mornay sauce

Ingredients

• 6 thin scrod fillets (alternatively you could butterfly 3 thick pieces of cod in half lengthwise)
• 2 cups bread crumbs (fine homemade work best)
• 1 teaspoon dried savory
• salt and pepper
• fresh dill (optional)
• 1/4 cup butter (plus extra to greasing the pan)
• 1/4 cup flour
• 2 cups milk (2% or whole)
• 1 cup sharp white cheddar cheese, grated

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Preparation

• Preheat oven to 350 degrees, and begin making the Mornay Sauce, which is nothing more than a standard white sauce (Bechamel) with the addition of cheese.
• Over a medium heat, melt the butter in a medium sauce pan, and add the flour. Make a roux by combining the flour and butter with a wooden spoon.
• Cook for a minute to "cook-out" the raw flour taste and begin adding the milk. Switch to a whisk and add the milk a bit at a time, stirring fairly frequently.
• Once you have added all the milk, it will take a couple of minutes for the sauce to reach the appropriate thickness. Add the cheese, stir and remove from the heat and set aside.
• Grease a glass baking dish with a little butter and begin assembling your fish. Add the savory and a dash of salt and pepper to the breadcrumbs and lay your 6 fillets out on a work surface.
• Season each fillet with a little salt and pepper. Add a couple of tablespoons of the seasoned bread crumbs to the top of each fillet and spread evenly.
• Roll up each fillet in a tight little package and arrange in the baking dish. Top each roll-up with a some of the Mornay sauce and top each with the remaining bread crumbs.
• Reserve about half of the Mornay sauce finish the fish once it has cooked, and keep it warm on the side.
• If it gets too thick thin it out with a drop of milk. Cook the scrod roll-ups in the oven for about 15-20 minutes, until the flesh flakes.
• Plate the cooked scrod roll ups, spoon some of the warm Mornay over the top and garnish with some fresh dill and a wedge of lemon.