Best 5 Whitefish Mornay Recipes

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
• Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
• Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
• Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

WHITEFISH MORNAY

Steps:

• 1. Add the fish fillets to a nonstick pan, pour in the milk, add the bay leaf and the peppercorns. Heat on low heat and simmer for 8-10 minutes to poach the fish, the fish will flake easily when cooked through.
• 2. Remove the pan from heat, remove the fish from the pan to a plate and cover to keep warm. Remove the bay leaf from the milk. Keep that pan with the milk handy, you will need it soon.
• 3. In a saucepan on low heat, melt the butter then whisk in the flour, continuously whisk for 2 minutes.
• 4. Using the milk in the pan you poached the fish in, add a small amount to the saucepan and whisk in, repeat until all the milk from the pan is used. Now whisk in small amounts of fresh milk until you get a nice creamy consistency. Taste and season with black pepper if desired.
• 5. When the sauce is a nice creamy consistency, increase heat and bring to a boil, whisking continuously. Once at a boil, remove from heat and whisk in the cheese until smooth.
• 6. Plate the fish, spoon sauce over the fish, garnish with chopped chives if desired (I just added a little ground black pepper), serve with sides of your choice. Enjoy.

CLASSIC MORNAY SAUCE

Steps:

• In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
• Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
• The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

ENGLISH FISH MORNAY

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.

SOLE MORNAY (BAKED FISH WITH A WHITE CHEESE SAUCE)

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.