Mornay sauce is basically a bechamel sauce with grated cheese added to it. In this recipe it gets a zesty taste from lime and white wine.
I love making this with sea bass, but any fish fillet will do. In fact, any fish will do and fish on the bone is often tastier than fillets!
- fish fillets for 4 peeps
- 1 cup white wine
- lime juice
- white pepper
- 1 cup cream
- 3/4 cup grated Swiss cheese
- 4 tbs. butter/margarine
- 2 egg yolks, beaten
- 3 tbs. flour
- salt to taste
- Place the fish fillets in a baking dish and cover with white wine.
- Cover the dish with foil and poach the fish for about 15 minutes (until tender) in 220*
- Remove fish fillets from pan, carefully so as not to break the fish into pieces, and set aside in another baking dish.
- Save the liquid from the fish!
- In sa saucepan, melt the butter and stir in the flour.
- Add the fish liquid whilst stirring.
- Reduce the heat and add the cream.
- When all is well blended add the egg yolks.
- Season to taste with lime juice, salt, and white pepper.
- Remove from heat and pour over the fish.
- Sprinkle with cheese and return to oven until cheese is browned, around 15mins.
- Serve with white plain rice or Rice & Peas.