Fillets of Fish Mornay Recipe with Images
Fillets of Fish Mornay Recipe consists of white fish fillets, cheese, butter, eggs, fish stock, and cream. Below is a simple recipe guide with images.
Recipes by Finechef 
Prep Time
10 min
Cook Time
30 min
Serving
8
Difficulty
Easy
Cooking Preparation (Mis-en-place)
Assemble all the Fillets of Fish Mornay Recipe ingredients on the preparation table.
- Crack the eggs in a bowl and separate the egg yolks from the egg whites.
- Grate the cheese.
- Butter the earthenware dish.
- Place the necessary cooking equipment nearby.
How to prepare Fillets of Fish Mornay
Follow the recipe below to the end.
Ingredients
- 1kg- white fish fillets
- 250ml- fish stock
- 4tbsp- cream
- 100g- parmesan cheese
- 60g- butter
- 500ml- bechamel sauce
- 2- eggs
- salt to taste
- cayenne pepper
Nutritional Information
- Protein: 29.9g
- Fibre: 0.2g
- Cals: 315kcal
- Sugar: 0.7g
- Sat fat: 9.3g
- Fat: 19.3g
- Carb: 5.5g
- Energy: 1309kJ
Directions
1. Prepare the fillets.
Arrange the fillets on the buttered earthenware dish.
2. Add the stock.
Add the stock to the dish and cover with a buttered paper.
3. Cook.
Cook in the oven for 10 minutes at 200 degrees celsius.
4. Drain the fish.
Using a fish slice, drain the fillets and place them on a flat dish.
5. Boil.
In a clean saucepan, boil the bechamel, then add the fish stock.
6. Add the egg yolks.
Whisk in the egg yolks, then remove the saucepan from the heat.
7. Add cheese.
Add in the grated Parmesan cheese and correct the consistency.
8. Strain.
Season and strain using a fine, clean strainer. Mix in the butter and cream.
9. Coat the fillets.
Coat the fish evenly with the sauce and top with the remaining grated cheese.
10. Brown.
Brown under a salamander until golden.
