You are here

Fillets Of Sole With Mornay Sauce

Western.Chefs's picture
  Sole fillets 6 Small
  Water/White wine 1 Cup (16 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs)
  Cream 1 Cup (16 tbs)
  Grated gruyere cheese/Grated swiss cheese / cheddar cheese 3⁄4 Cup (12 tbs)
  Grated parmesan cheese 1 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste

1. Sprinkle the fish with salt and pepper and simmer in water barely to cover just until the fish flakes easily when tested with a fork. The liquid in which the fish is cooked may be reserved and used in place of part of the milk to make the sauce. Remove the fish to a heatproof dish and keep warm.
2. In a saucepan melt the butter, add the flour and stir with a wire whisk until blended. Meanwhile bring the milk, with the fish broth, if desired, and cream to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
3. Remove the sauce from the heat and let cool one minute. Stir in the Gruyere cheese and correct the seasonings.
4. Pour the sauce over the fish and sprinkle with Parmesan cheese. Place under the broiler to glaze.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (17 votes)