Fish Fillets In Sauce Mornay Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Fish fillets6 (Use Prom Fret Or Any Other White Fish)
 Mornay sauce250 Milliliter (1 Standard Cup)
 Court bouillon1 Cup (16 tbs)
 Lemon juice2 Tablespoon
 Lemon rind1 Teaspoon
 Grated cheese50 Gram (1/2 Cup)
 Dry red chilies4 , deseeded and chopped
 Finely chopped parsley/Finely chopped mint1 Tablespoon
 Margarine/Butter1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1640 Calories from Fat 793

% Daily Value*

Total Fat 88 g135.7%

Saturated Fat 10.9 g54.3%

Trans Fat 0 g

Cholesterol 753.9 mg251.3%

Sodium 4147.7 mg172.8%

Total Carbohydrates 29 g9.8%

Dietary Fiber 7.5 g30.2%

Sugars 4.8 g

Protein 189 g378.1%

Vitamin A 83% Vitamin C 73.9%

Calcium 106.4% Iron 10.6%

*Based on a 2000 Calorie diet

Directions

1. Wash and dry fish fillets. Put them in a baking dish, cover with court bouillon, lemon juice and rind.
2. Cover and bake in a preheated moderate oven (180°C-350°F-gas mark-4) for 15 minutes. Drain well.
3. Heat butter and fry chillies for 1-2 minutes.
4. Arrange the fish fillets in a clean baking dish. Pour in sauce to coat each fillet well.
5. Sprinkle the top with grated cheese, chillies and mint or parsley.
6. 15 minutes before serving brown the top under hot grill or bake again for few minutes.
7. Important to serve hot.
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