CookEat Recipe
Halibut Mornay
Halibut slices poached in court-bouillon, coated with a Swiss-cheese Mornay sauce and baked golden with mushroom heads and heart-shaped croutons.
Method
Steps
Step 1
Cut the three pounds of very fresh bone-in halibut into three slices. Use enough of the prepared fish marinade to cover the slices, cover the container and refrigerate at 4°C or colder for six hours. Lift and drain the fish; discard all marinade that has contacted the raw fish.
Step 2
Put the sliced onion and carrot, two parsley roots, thyme sprig, two bay leaves and two cloves in a fish kettle. Lay the same halibut slices over the vegetables. Add half a gill white wine and only enough fresh cold water to cover the fish, then add the heavy teaspoon salt, half teaspoon pepper and tablespoon vinegar.
Step 3
Cover and bring to a boil, then reduce promptly to a gentle simmer. Simmer for about thirty minutes, checking each slice reaches 70°C at its thick centre away from bone; continue as needed during this same poach. Lift out the cooked fish and reserve five tablespoons of the finished cooking liquor from this pan in a clean cup for the sauce.
Step 4
In a small saucepan, mix and heat the tablespoon melted butter with the two tablespoons flour. Stir in the gill of hot milk and all five tablespoons of the reserved finished cooking liquor. Add the saltspoon salt, half saltspoon cayenne, grated ounce of Swiss cheese and one yolk separated from a commercially pasteurized shell egg. Stir briskly and cook gently for about three minutes.
Step 5
Place the cooked halibut on a baking dish and remove the spine bone. Arrange the six canned mushroom heads on top, pour this same freshly made sauce over the fish, sprinkle the tablespoon grated Parmesan over it and add a few little bits of butter. Bake in a preheated hot oven for about ten minutes or until golden.
Step 6
Arrange six prepared small heart-shaped bread croutons around the fish. Sprinkle a very little finely chopped parsley over and serve hot.
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