Sole Mornay

Sole Mornay (sohl mawr-nay) is suc-culent dish of poached sole fillets with cheese sattce. Serve with Parsley Potatoes and petits pois for a splendid meal. A bottle of well-chilled Pouilly Fuisse would go well with this dish.

1 teaspoon salt

1 teaspoon white pepper

2 teaspoons lemon juice

1 lb. sole fillets, skinned

10 fl. oz. fish stock

16 fl. oz. Mornay Sauce

2 oz. Parmesan cheese, grated

Preheat the oven to moderate 350CF (Gas Mark 4, 180°C).

Sprinkle the salt, pepper and lemon juice over the sole fillets and arrange them, in one layer, on the bottom of a large, shallow baking dish (they may be folded in half to fit, if necessary). Pour over the fish stock. Place the dish in the oven and cook the fish for 15 to 20 minutes or until the flesh flakes easily when tested with a fork. Remove the dish from the oven and, using a slotted spoon or fish slice, transfer the fish fillets to a / shallow flameproof casserole. Discard the cooking liquid.

Preheat the grill to moderate.

Cover the fish with the mornay sauce and sprinkle over the grated Parmesan. Place the casserole under the grill and grill for 3 to 5 minutes or until the top is golden and bubbling.

Remove the casserole from under the grill and serve at once.

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