Baked Fish with Mornay Sauce

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  1. Place the filet in a baking dish, cover with white wine, cover the dish and poach the fish just until tender (do not overcook) in 325°F oven, about 15 – 20 minutes.
  2. When fish is cooked, remove from pan and set aside, being careful not to break it into pieces.
  3. Save the liquid.
  4. In skillet, melt the butter and stir in the flour.
  5. Add the fish liquid to this, mixing constantly so as not to have lumps.
  6. Reduce the heat and add the cream.
  7. When this is well blended add the egg yolks.
  8. Season this mixture to taste with the lime juice, salt, and white pepper.
  9. Remove from heat and pour over fish which has been put into a baking dish.
  10. Sprinkle top with the cheese and return to oven for 15 minutes or until hot and cheese is browned.
  11. Serve with white rice.