CookEat Recipe
Flounder Fillets Mornay
Skinless flounder pieces baked in white wine, topped with mushrooms and finished under Mornay sauce and Parmesan.
Method
Steps
Step 1
Have a fishmonger fillet and skin one fresh food-purpose winter flounder, Pseudopleuronectes americanus, weighing three pounds before filleting and skinning. Use the same fish, prepared by the four-quarter-fillet method, and cut each fillet into three even slanting pieces. Remove accessible bones and keep the pieces cold until cooking.
Step 2
Heat a conventional oven to 350°F. Put the fish pieces in a hob- and oven-safe sauté pan with the measured half ounce butter, one gill white wine, whole parsley branch, juice of the quarter lemon, half a teaspoon salt and two saltspoons white pepper. Cover the fish closely with oven-safe parchment buttered with additional butter as required.
Step 3
Bake for about twenty-five minutes as a guide, checking the thinner pieces early and continuing only as needed until each thickest fish centre reaches 70°C. Remove the paper and transfer the fish promptly to a warm oven-safe baking dish. Lift out the parsley branch.
Step 4
Put the twelve drained whole canned mushrooms in the same actual fish cooking liquor. Reduce that liquor over the hob to half its actual volume, then lift out the mushrooms and place one on each fish piece. Keep all the reduced fish liquor.
Step 5
Have the freshly finished warm Mornay sauce ready in the portion required to coat the fish. Let the reduced liquor settle off the boil, pour all of it into the sauce and mix lightly. Pour this sauce over the fish and mushrooms. Sprinkle a little additional grated Parmesan over the top.
Step 6
Raise the conventional oven to 200°C. Finish for about ten minutes as a guide, checking early, until the sauce and fish are hot through to at least 74°C and the cheese surface is lightly golden. Serve promptly.
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