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 ½ lemon
  • 2 tablespoons milk
  • 15 g/½ oz butter


    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 the butter for the sauce in a pan over low heat. Stir in the flour and cook gently for 1 minute. Gradually stir in the milk, beating in each addition well before adding the next. Bring up to the boil and simmer for 1–2 minutes. Season with salt and freshly milled pepper and add 50 g (2 oz) of the cheese. Stir until the cheese has melted. Drain the liquid from the cooked fish into the sauce.

    Gently lift the skin away from the halibut steaks and lift the fish out on to a hot serving plate. Stir the blended egg yolk and cream into the sauce. Pour over the fish and top with the remaining grated cheese. Brown under a hot grill and serve.