Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, fish mornay. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
A creamy, buttery fish mornay is a tasty comfort dish, and these individually sized portions. A great way to use fish in the winter months, hearty and delicious. I use whatever fish is on sale or a large can of tuna (canned crabmeat works too).
Fish Mornay is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Fish Mornay is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have fish mornay using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Fish Mornay:
- Get 1 pic onion for onion cloute
- Prepare 500 mls milk
- Get 50 gms Butter
- Prepare 20 gms Refined flour
- Take 1 pinch salt and pepper
- Prepare 1 pinch Nutmeg (grated)
- Make ready 2 nos bay leaf for onion cloute
- Prepare 7-8 nos cloves
- Take 20 gms Grated parmesan
- Make ready 20 gms grated gruyere
- Make ready 1 pic fish Fillet
- Take 1 lemon
Add to the corn and white sauce mixture and pour into a shallow baking dish. Shell the eggs and cut into quarters. Serve with steamed veges and fresh lemon. Add fish pieces along with cheese, pepper & salt, reserving some of the cheeses.
Instructions to make Fish Mornay:
- Method for onion cloute :- peel the onion,wrap the onion with bayleaf and tuck with cloves
- For roux :- i) heat butter in a sauce pan till the forthy foam comes out. ii) sprinkle refined flour a little at a time and keep strring till it get a creamy paste and remove
- For sauce :- i) boil the milk with onion cloute ii) while the milk is simmering,add roux and keep whisking till the roux is mixed with milk iii) once the milk has a saucy consistency add salt and white pepper powder and nutmeg. iv) strain the sauce into a clean bowl and swirl melted butter over the sauce or add grated parmesan cheese and grated gruyere.
- For the fish :- i) marinate fish with lemon, salt and pepper for few min,then ii) poach the fish for 2-3 minutes iii) pour the sauce on the top of the fish and make sure the sauce will completely cover the fish. iv) then add some grated parmesan cheese on the top. bhi) then put the fish in pre heated salamander and cook it till the golden colour come take it out garnish and serve hot.. Thankuu
Pour the mixture into a buttered baking dish and sprinkle with reserved cheese & spring onions. In classical cuisine, there are variations on the Mornay sauce where instead of making it with a béchamel base, it is made with chicken or fish stock. This turns it into a variation on the velouté sauce instead, which is an especially good sauce with chicken or fish; some might find standard Mornay sauce a bit rich for seafood. Remove mornay sauce from heat and slowly whisk in milk. Place asparagus into a bowl and cover with boiling water.
So that’s going to wrap it up for this special food fish mornay recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
