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Mountain Maid Best Made
Elizabeth Turnbull, Editor
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Baked Fish with Mornay Sauce
Yield:
4 servings
Ingredients:
- fish filet for 4 persons
- 1 cup white wine
- lime juice (or lemon)
- white pepper
- 1 cup cream, or ½ cup milk & ½ cup cream
- 3/4 cup grated Swiss cheese
- 4 Tbs. butter or margarine
- 2 egg yolks, beaten
- 3 Tbs. flour
- salt to taste
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Method:
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 degrees
oven, about 15-20 minutes. When fish is cooked, remove from pan and set
aside, being careful not to break it into pieces. Save the liquid.
In skillet, melt the butter and stir in the flour. Add the fish liquid to
this, mixing constantly so as not to have lumps. Reduce the heat and add
the cream. When this is well blended add the egg yolks. Season this
mixture to taste with the lime juice, salt, and white pepper. Remove from
heat and pour over fish which has been put into a baking dish.
Sprinkle top with the cheese and return to oven for 15 minutes or until
hot and cheese is browned.
Serve with white rice.
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