whitefish mornay
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.
yield
2 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For whitefish mornay
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2whitefish fillets
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1 cmilk
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1bay leaf
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3peppercorns, whole black
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chives, chopped for garnish if desired
- FOR THE MORNAY SAUCE
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3 1/2 Tbspbutter, (50 grams)
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6 1/2 Tbspall purpose flour, (50 grams)
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4 ozcheddar cheese, shredded, (120 grams)
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additional milk, as needed
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black pepper, as desired
How To Make whitefish mornay
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1Add 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. -
2Remove 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.
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3In a saucepan on low heat, melt the butter then whisk in the flour, continuously whisk for 2 minutes.
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4Using 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.
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5When 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.
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6Plate 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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