Sole in Mornay sauce
This is a nice easy way to enjoy fish, the sauce is delicious with this delicate fish. My mother in law introduced me to it, and it has remained a big favourite. 🙂
Sole in Mornay sauce
By Published: January 11, 2013
- Makes: 4 Servings
- Prep: 20 mins
This is a nice easy way to enjoy fish, the sauce is delicious with this delicate fish. My mother in law introduced me to it, and it has remained a big favourite. 🙂
Ingredients
- 4 fillets Sole lemon sole is perfect
- 25 grams Butter
- 2 heaped tbsp Plain Flour
- 1 pint Milk
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Nutmeg
- 150 grams Cheese grated
- 1 whole Bay Leaf
Instructions
- Preheat the oven to 180c. Clean, dry, and season the fish and roll up into tubes. Place them in a pan, and add the pint of milk and a bay leaf, over a medium heat. Cook for approx 5 minutes, until cooked through. Carefully take out the fish and place in an ovenproof dish.
- Now follow the steps from http://www.myingredients.com/recipes/easy-roux-white-sauce-bechamel-sauce-and-cheese-sauce-mornay-sauce/
for the sauce, using the milk that you cooked the fish in.
- Pour the sauce over the fish and sprinkle with some extra cheese, now vook in the oven for approx 10 minutes. Serve with some new potatoes and seasonal veg.
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