Sole Mornay Baked Fish With A White Cheese Sauce Food

MORNAY SAUCE RECIPE

Steps:

• Heat a medium sized saucepan over medium-high heat and when hot, add the butter. When the butter melts, add the flour and start whisking. You want to be careful not to let the butter burn or the flour to turn brown. It's only going to take a minute to a minute and a half for the roux to start turning a pale yellow.
• Slowly add the milk in a stream while constantly whisking and whisking some more. Bring the sauce to a boil and immediately lower the heat to a simmer and continue cooking for 3 to 4 minutes, being careful not to let the sauce burn by whisking frequently.
• Remove the pan from the heat and add the nutmeg, season with salt & pepper and stir. You now have a bechamel sauce.
• Still off heat, add the grated cheese and whisk until all the cheese melts into the sauce. It should be thick and smooth.
• Taste and adjust seasoning with salt & pepper and you now have Mornay sauce.

CLASSIC MORNAY SAUCE

Steps:

• Gather your ingredients.
• In a heavy-bottomed saucepan, melt 3 tablespoons of the butter over medium-low heat.
• Stir in the flour to form a roux . Cook for 2 to 3 minutes, stirring frequently, until most of the water has cooked out (it will bubble less), which also allows the raw flour taste to cook off.
• Slowly add 2 1/2 cups of the warm milk while whisking or stirring constantly so that the liquid is incorporated into the roux without forming lumps.
• Stick the cloves into the onion and add to the sauce along with the bay leaf. Simmer for about 10 minutes, or until it's reduced by about 20 percent.
• Remove the bay leaf and the onion and strain the sauce through a fine-mesh strainer or a colander lined with cheesecloth. Make sure you retrieve all of the cloves.
• Return the sauce to the pan. Add the Gruyère and Parmesan cheeses and stir until the cheese has melted.
• Remove from heat, stir in the remaining 1 tablespoon butter, and adjust the consistency with some or all of the remaining 1/2 cup milk if necessary. Serve right away with pasta, chicken, or fish. Enjoy!

SOLE MORNAY (BAKED FISH WITH A WHITE CHEESE SAUCE)

Steps:

• If fillets are large, cut lengthwise in half.
• Roll up fish and secure with toothpicks.
• Place in shallow rectangular baking dish.
• Sprinkle with lemon juice.
• Cover with foil and bake in a preheated 400 F degree oven for 15 minutes or until fish flakes easily with a fork.
• Meanwhile, melt butter in a saucepan.
• Blend in flour, bouillon mix and dry mustard.
• Gradually stir in the milk.
• Cook and stir over medium heat until it boils and thickens.
• Add both cheeses and stir until melted.
• Add salt and pepper and serve over the cooked and drained fish rolls.

SOLE FLORENTINE AU GRATIN

Steps:

• Preheat oven to 400°F.
• Rinse fish and pat dry.
• Fold fillets in half and place then in a large, shallow baking pan.
• Mix Madeira and lemon juice and pour over fish.
• Sprinkle lightly with salt and pepper.
• Bake in 400°F oven for about 15- 20 minutes until fish flakes readily with a fork (baking time varies depending upon the thickness of your fillets).
• Remove from oven and drain off all liquid into a measuring cup.
• Add enough water to make 1 cup and set aside.
• Melt butter in a pan over medium heat and stir in flour, chicken granules, and mustard, cook until bubbly.
• Using a whisk, add reserved fish stock, and whipping cream gradually.
• Continue stirring until thickened and bubbly (about 8-10 minutes).
• Stir in 1/2 cup of the 3/4 cup of Swiss cheese; set aside.
• Squeeze moisture out of spinach.
• Arrange spinach on the bottom of a 1 1/2 quart casserole dish and arrange fish on top.
• Sprinkle with remaining Swiss Cheese.
• Preheat oven to 450°F and reheat sauce.
• Spoon sauce over fish and bake 7-8 minutes.
• Serve immediately.
• *Option* May add tiny pieces of cut up shrimp to sauce to have Sole with Shrimp Florentine au Gratin.