Zutaten für Sole Mornay Baked Fish With A White Cheese Sauce
- 4 (4-ounce) sole fillets
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Instant Bouillon Granules
- 1/2 teaspoon dry mustard
- 1 cup milk
- Swiss Cheese
- Parmesan Cheese
- Salt and freshly ground black pepper to taste
- Black Pepper
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Zubereitung von Sole Mornay Baked Fish With A White Cheese Sauce
- Preheat oven to 400°F (200°C).
- If fillets are larger than 4 oz, cut each lengthwise in half.
- Roll up each sole fillet and secure with a toothpick.
- Place the rolled fillets in a shallow rectangular baking dish.
- Drizzle with 1 tablespoon of lemon juice.
- Cover the baking dish with foil.
- Bake for 15 minutes, or until the fish flakes easily with a fork.
- While the fish is baking, prepare the cheese sauce: Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Whisk in 2 tablespoons of all-purpose flour until smooth.
- Gradually whisk in 1 cup of milk, ensuring no lumps form.
- Stir in 1 bouillon cube (chicken or fish) and 1/2 teaspoon dry mustard.
- Bring the sauce to a simmer, stirring constantly, until it thickens (about 2-3 minutes).
- Reduce heat to low and stir in 1/2 cup grated Gruyère cheese and 1/4 cup grated Parmesan cheese until melted and smooth.
- Season with salt and freshly ground black pepper to taste.
- Once the fish is cooked, remove the foil and spoon the cheese sauce generously over the fish rolls.
- Serve immediately over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
1g
Fat
45g
Carbs
2g
