Recipe For Plaice Mornay

Dry mustard 2 egg yolks beaten place bechamel or veloute sauce in small heavy. In a medium saucepan over medium heat melt the butter. Drizzle them with 1 2 tbsp olive oil season lightly with salt and pepper and scatter the lemon zest over.

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Add nutmeg to taste if using.

Recipe for plaice mornay. Make sure to keep the heat low after. Arrange fish with a little of the milk in a buttered dish and bake for about 15 minutes in a moderate oven. Whisk in the milk 1 2 cup at a time. Grated gruyere swiss or sharp cheddar cheese 1 4 c.

Whether you re looking for healthy recipes and guides family projects and meal plans the latest gadget reviews foodie travel inspiration or just the perfect recipe for dinner tonight we re here to help. Fold the plaice fillets in three skin side inwards. Your fish is cooked when it turns opaque and flakes easily. Plaice cooks very quickly fillets should only need a total cooking time of 4 5 minutes whether grilled fried or.

Stir in the flour and cook for 2 minutes. Dijon mustard 3 4 tsp. Using a slotted spoon transfer the fish to the prepared dish. We are the uk s number one food brand.

Reserve the cooking liquid. There are probably a few more such recipes. Plaice is available fresh or frozen and can be bought whole or as fillets. Put the tray in the oven for 10 min or until the fish is cooked through.

Cover with buttered greaseproof paper and keep warm. Mornay sauce 1 1 2 c. Season with salt pepper and nutmeg. About bbc good food.

Alternatively steam the fish between two plates over a saucepan for about 10 minutes and then transfer to warm serving dish. If any lumps form simply whisk thoroughly to remove them and smooth out sauce or use a hand blender or countertop blender if lumps are particularly large or tough. It s an ideal accompaniment for eggs a french classic eggs mornay is a variation on eggs benedict made with mornay sauce in place of the usual hollandaise. Grated parmesan cheese 1 1 2 tsp.

Mornay sauce is a classic béchamel sauce one of the five french mother sauces enriched with gruyère cheese and sometimes parmesan. Add the fish and poach for 6 8 minutes or until the fish is cooked. Add the basa fillets to a baking tray use tin foil to avoid mess. Bechamel or veloute sauce 1 4 to 1 2 c.

Strain the flavoured milk into a deep frying pan and heat to simmering point. In a medium saucepan melt the butter over medium high heat. Season with salt and pepper. Working in 2 or 3 additions whisk in cheese incorporating each addition just as the one before it is on the verge of fully melting.

Add the flour and cook stirring constantly until the roux is pale yellow and frothy about 1 minute.