Mornay Melting Middle Fishcakes Recipes

SOLE MORNAY (BAKED FISH WITH A WHITE CHEESE SAUCE)

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

A nice fish dish with a pleasant presentation. Good with rice. Found this one a few years ago on a free dairy farmer calendar and enjoyed it.

Provided by Nurbel

Categories Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

English Fish Mornay image

A great way to use fish in the winter months, hearty and delicious. I use whatever fish is on sale or a large can of tuna (canned crabmeat works too). Snapper, flake and any other thicker style but delicate tasting fish fillet will do well for this recipe. A seafod mix would also work well, but I have not tried that yet.

Provided by cookingpompom

Categories Savory Pies

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 12

Ingredients

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

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