Recipe: Baked Fish with Mornay Sauce

BAKED FISH WITH MORNAY SAUCE

fish filet for 4 persons
1 cup white wine
4 Tbsp. butter or margarine
3 Tbsp. flour
1 cup cream (or 1/2 cup milk and 1/2 cup cream)
2 egg yolks, beaten
lime juice (or lemon)
salt to taste
white pepper
3/4 cup grated Swiss cheese
TO SERVE:
cooked white rice

Preheat oven to 325 degrees F.

Place the filet in a baking dish, cover with white wine and cover the dish.

Place in 325 degree oven and poach the fish just until tender about 15-20 minutes (do not overcook). When fish is cooked pour liquid from the dish and reserve. Set the fish aside in the baking dish. Leave oven on.

In skillet, melt the butter and stir in the flour. Add the fish liquid to this, mixing constantly so as not to have lumps. Reduce the heat and add the cream.

When this is well blended add the egg yolks. Season this mixture to taste with the lime juice, salt, and white pepper.

Remove from heat and pour over fish in the baking dish. Sprinkle top with the cheese and return to oven for 15 minutes or until hot and cheese is browned.

Serve with white rice.

Servings: 4