Whitefish Mornay

Adapted from an internet recipe.

The mornay term with this recipe is the cheese sauce used, the fish and the sauce are not cooked together, however, this meal goes together quickly. The fish is quite delicious, I was pleasantly surprised.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Dish

Cuisine American

Servings servings

Ingredients

For the Fish

2 fillets whitefish, pangasius or barramundi would be perfect
1 cup milk
1 bay leaf
3 black peppercorns
chives, chopped, for garnish if desired

For the Mornay Sauce

3½ tablespoons butter, (50 grams)
50 grams all purpose flour, or 6½ tablespoons if no scale
120 grams Cheddar cheese, or Gouda, shredded, (4 oz)
milk, as needed
black pepper, as desired

Instructions

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.
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.
In a saucepan on low heat, melt the butter then whisk in the flour, continuously whisk for 2 minutes.
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.
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.
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.

Notes