Sole Mornay Recipe
Sole Mornay Recipe with Sole Fillets, White Wine, Butter, Flour, Milk, Cheese & Breadcrumbs.
INGREDIENTS
8 Fillets of Sole
White Wine
1 oz (25g) Butter
1 oz (25g) Plain Flour
1/2 pint (300ml) Milk
2 oz (50g) Mature Cheddar or Parmesan Cheese
Salt & Pepper
Breadcrumbs
METHOD
Lay the Fillets in a buttered dish and cover with the White Wine. Cover with buttered paper and cook in a slow oven (280F-320F / 135C-160C / Mark 1) for 15 minutes. Remove the Fish and reduce the stock by half.
Meanwhile, make the Cheese Sauce. Melt the Butter, stir in the Flour and remove from the heat. Add the Milk slowly, return to the heat and bring to the boil, stirring constantly. Stir in the Cheese. Place the Fish in a fireproof dish and pour the Cheese Sauce over. Sprinkle a little grated Cheese and Breadcrumbs on top. Brown under the grill. Serves 8.
Based on the Sole Mornay recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).