Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

November 4, 2010

BAKED FISH FILLETS WITH CHEESE (Fish Mornay)

6 medium sized pieces of any boneless fish 2 teaspoons ground black pepper 3 teaspoons butter ½ teaspoon salt 1 […]
6 medium sized pieces of any boneless fish
2 teaspoons ground black pepper
3 teaspoons butter
½ teaspoon salt
1 teaspoon chopped mint
4 spring onions chopped finely
2 tablespoons grated cheese
3 tablespoons flour
1 cup milk
Wash the fish and marinate it with the salt and pepper and mint for about 10 minutes.
Meanwhile make the sauce. Warm the milk with a little water in a pan. Mix in the flour and stir to get a smooth paste. Add the butter, ½ teaspoon ground pepper / pepper powder and salt and mix well. Cook for 3 or 4 more minutes on low heat till the mixture thickens, then turn off the heat.
Lay the marinated fish flat in a shallow greased baking dish. Pour the sauce over the fish and shake the dish so that the sauce covers the fish well. Sprinkle the chopped spring onions and the grated cheese over the top. Cover the dish with aluminum foil and bake in a moderate oven (200 C 0) for about 15 to 20 minutes. Then remove the foil and brown the top for 10 more minutes
Serve hot with bread or dinner rolls.
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Article written by Bridget White-Kumar
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