Sole Mornay

Name: Sole Mornay
Yield: Yield: 6 servings.
Ingredients: salt, freshly ground black pepper and paprika to taste; salt, freshly ground black pepper and paprika to taste; 2 lb (1 kg) sole fillets (or any fish fillets); 2 lb (1 kg) sole fillets (or any fish fillets); ½ cup dried bread crumbs; 1 Tbsp melted butter or margarine; 1 Tbsp melted butter or margarine; salt, freshly ground black pepper and paprika to taste; Mushroom Duxelles; 3 Tbsp butter or margarine, cut in chunks; 3 Tbsp butter or margarine, cut in chunks; 3 Tbsp flour; 4 oz chilled low-fat Swiss cheese, cut in chunks (1 cup grated); ¼ tsp dry mustard; 1½ cups hot milk (2% or 1%)

Preparation info

Yield:
6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

A terrific company dish-easy and elegant. Also delicious with halibut-just increase the baking time to 35 or 40 minutes, depending on the thickness of the fish.

Ingredients

2 lb (1 kg) sole fillets (or any fish fillets)
salt, freshly ground black pepper and paprika

Fish course
Pescatarian
Microwave

Method

Sprinkle fish lightly with salt, pepper and paprika. Stuff fish with Mushroom Duxelles. Roll up (or fold in half) and fasten with a toothpick. Arrange seam side down in sprayed 7- × 11-inch glass baking dish.

Steel Blade: Process butter or margarine, flour and cheese until cheese is fine, 15 to 20 seconds. Add mustard and a little salt and pepper. Pour hot milk through feed tube