- 1 1/2 to 2 pounds sole fillets
- 2 tablespoons butter (for the baking dish)
- For the Mornay Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cup heated milk
- 1/2 cup grated Parmesan cheese
- 2 egg yolks, slightly beaten
- Dash salt
- Dash white pepper
- 3 dashes Worcestershire sauce
Heat oven to 350°. Arrange fillets in a single layer in a large, shallow, buttered baking dish. Add about 1/4 to 1/2-inch of warm water to the dish. Bake for 20 minutes, or until fish flakes easily with a fork. Prepare Mornay sauce (below) while fish cooks.
With a slotted spoon, move fish to an ovenproof serving platter. Pour sauce over fish. Turn oven temperature to broil. Broil fish about 4 inches from heat for 3 minutes, or until lightly browned.
Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Stir in cheese until melted. Stir about 1/2 cup of hot sauce into egg yolks; return to saucepan mixture, stirring until smooth and thoroughly heated. Season with salt, pepper, and Worcestershire sauce to taste. Makes about 2 1/2 cups of medium thick sauce.
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|Nutritional Guidelines (per serving)|