Halibut with Mornay Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A mornay sauce is not just a cheese sauce, it is a cheese sauce enriched with egg yolk and cream – a sauce worthy of the more expensive types of fish. The addition of egg yolk encourages the mixture to brown under the grill and makes the finished recipe look very appetizing.


  • 4 halibut steaks, about 100–175 g/4–6 oz each
  • salt
  • juice of</


Rinse the fish and place the steaks in a well-buttered large baking dish. Season with salt and squeeze over the lemon juice. Add the milk and place a small nut of butter on each steak. Cover the dish with buttered paper, place in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and bake for 25–30 minutes, until the fish is white and flakes easily from the bone.

Meanwhile melt