WHITEFISH MORNAY

Whitefish Mornay image

Provided by Lee Thayer

Categories Fish

Time 30m

Number Of Ingredients 11

2 whitefish fillets
1 c milk
1 bay leaf
3 peppercorns, whole black
chives, chopped for garnish if desired
FOR THE MORNAY SAUCE
3 1/2 Tbsp butter, (50 grams)
6 1/2 Tbsp all purpose flour, (50 grams)
4 oz cheddar cheese, shredded, (120 grams)
additional milk, as needed
black pepper, as desired

Steps:

1. Add 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.
2. Remove 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.
3. In a saucepan on low heat, melt the butter then whisk in the flour, continuously whisk for 2 minutes.
4. Using 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.
5. When 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.
6. Plate 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.