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Cookin' with Kaye

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Sole Mornay (Baked fish in a white cheese sauce) (2/23/2007)

SOLE MORNAY (BAKED FISH WITH A WHITE CHEESE SAUCE)

Ingredients:

1 ½ lbs. Sole fillets
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons flour
1 teaspoon instant chicken bouillon granules
½ teaspoon dry mustard
1 ½ cups milk
½ cup Swiss cheese, shredded
2 tablespoons parmesan cheese, grated
dash salt
dash black pepper
extra grated parmesan and breadcrumbs for topping (optional)

Directions:

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-degree oven for 15 minutes or until fish flakes easily with a fork.

Meanwhile, melt butter in saucepan. Blend in flour, chicken bouillon mix and dry mustard. Gradually stir in 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.

For a nice touch, top fish and cheese sauce with a little more grated parmesan cheese and some breadcrumbs and place under your oven's broiler until slightly browned and bubbly.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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