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Fish Fillets In Sauce Mornay

The.french.connection's picture
Ingredients
  Fish fillets 6 (Use Prom Fret Or Any Other White Fish)
  Mornay sauce 250 Milliliter (1 Standard Cup)
  Court bouillon 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon
  Lemon rind 1 Teaspoon
  Grated cheese 50 Gram (1/2 Cup)
  Dry red chilies 4 , deseeded and chopped
  Finely chopped parsley/Finely chopped mint 1 Tablespoon
  Margarine/Butter 1 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Reheating
Ingredient: 
Fish
Interest: 
Gourmet

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