Whitefish Mornay

3
Lee Thayer

By
@LeeNST

Cheese sauce on fish, I had to test this out, and was pleasantly surprised, this is delicious! And as a bonus, the leftover sauce, use it the next day poured over some vegetables for a side dish.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 2
    whitefish fillets
  • 1 c
    milk
  • 1
    bay leaf
  • 3
    peppercorns, whole black
  • ·
    chives, chopped for garnish if desired
  • FOR THE MORNAY SAUCE

  • 3 1/2 Tbsp
    butter, (50 grams)
  • 6 1/2 Tbsp
    all purpose flour, (50 grams)
  • 4 oz
    cheddar cheese, shredded, (120 grams)
  • ·
    additional milk, as needed
  • ·
    black pepper, as desired

How to Make Whitefish Mornay

Step-by-Step

  1. Add the fish fillets to a nonstick pan, pour in the milk, add the bay leaf and the peppercorns. Heat on low heat and simmer for 8-10 minutes to poach the fish, the fish will flake easily when cooked through.
  2. Remove the pan from heat, remove the fish from the pan to a plate and cover to keep warm. Remove the bay leaf from the milk. Keep that pan with the milk handy, you will need it soon.
  3. In a saucepan on low heat, melt the butter then whisk in the flour, continuously whisk for 2 minutes.
  4. Using the milk in the pan you poached the fish in, add a small amount to the saucepan and whisk in, repeat until all the milk from the pan is used. Now whisk in small amounts of fresh milk until you get a nice creamy consistency. Taste and season with black pepper if desired.
  5. When the sauce is a nice creamy consistency, increase heat and bring to a boil, whisking continuously. Once at a boil, remove from heat and whisk in the cheese until smooth.
  6. Plate the fish, spoon sauce over the fish, garnish with chopped chives if desired (I just added a little ground black pepper), serve with sides of your choice. Enjoy.

Printable Recipe Card

About Whitefish Mornay

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy




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