Fish Mornay Recipe
Ingredients
| Pomfret or sole 500 gm. | ||
| Lime juice | 1 Teaspoon (For 4) | |
| Milk | 1 Tablespoon (For 4) | |
| Shallots | 1 Teaspoon, chopped (For 4) | |
| Mornay sauce 300 ml. | ||
| Cheese | 30 Gram, grated (For 4) | |
| Parsley sprigs | 1 (For 4) | |
| Salt | To Taste (For 4) | |
| Pepper | 1 (For 4) | |
| Mornay sauce | ||
| Butter | 30 Gram (For 4) | |
| Refined flour | 30 Gram (For 4) | |
| Milk and stock 300 ml. | ||
| Cheese | 30 Gram (For 4) | |
| Seasoning | ||
Directions
1. Clean fish. Fillet and skin.
2. Arrange in a baking dish.
3. Season and sprinkle with lemon juice and milk. Sprinkle with chopped shallots.
4. Cook in a moderately hot oven.
5. Prepare a mornay sauce using milk and fish stock, herbs and seasoning. Cook for 10 minutes.
6. Remove shallots and put fish into a pyrex pie dish.
7. Coat with sauce and sprinkle with cheese.
8. Brown under a grill. Garnish with parsley.
2. Arrange in a baking dish.
3. Season and sprinkle with lemon juice and milk. Sprinkle with chopped shallots.
4. Cook in a moderately hot oven.
5. Prepare a mornay sauce using milk and fish stock, herbs and seasoning. Cook for 10 minutes.
6. Remove shallots and put fish into a pyrex pie dish.
7. Coat with sauce and sprinkle with cheese.
8. Brown under a grill. Garnish with parsley.
Chef
