Best Whitefish Mornay Recipes

Sole Mornay (Baked fish with a white cheese sauce) image

Provided by Nurbel

Categories Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs sole fillets
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons flour
1 teaspoon instant bouillon granules, chicken flavour
1/2 teaspoon dry mustard
1 1/2 cups milk
1/2 cup swiss cheese, shredded
2 tablespoons parmesan cheese, grated
1 dash salt
1 dash black pepper

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.

English Fish Mornay image

Provided by cookingpompom

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 12

40 g butter
1 onion, chopped fine
1 1/2 tablespoons flour
1 cup milk
2 teaspoons mild English mustard
500 g fish fillets, skin and bones removed, chopped into 1cm peices
1/2 cup cream
4 medium potatoes, peeled and cooked
2 tablespoons milk
2 tablespoons butter
1 cup grated tasty cheese
1/2 cup fresh breadcrumb

Steps:

Melt the butter in a large pan, fry the onions until tender (about 2 minutes).
Add the flour and cook for a full minute, add the milk and milk. Reduce the heat and whisk. Add the mustard and mix through.
Add the fish and simmer for 5 minutes stirring carefully. Add the cream and pour into a well buttered pie plate or shallow ceramic baking dish.
Top with the potato topping very carefully in small spoonfuls (so it doesn't sink to the bottom).
Top with the cheese and breadcrumbs and bake for 40 minutes at 180oC (360F).
Serve with bread and butter and steamed seasonal veggies.
To make topping:.
Mash the potatoes in a large bowl with the milk and butter. I like to use my hand beater to get it really smooth.

Nutrition Facts : Calories 609.3, Fat 31.1, SaturatedFat 18.8, Cholesterol 146.2, Sodium 464.6, Carbohydrate 45.2, Fiber 4.8, Sugar 3.2, Protein 37.4

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.