Fish Fillets, Maryland
Great American Recipe card collection. copyright 1989
4 Sole, Flounder or other skinlees, boneless, thin, lean whitefish fillets
1 Tbls. Butter or Margarine
1 Tbls. all-purpose Flour
1 cup Milk
Salt and Pepper, to taste
¼ cut creme fraiche, optional
1 oz. Gruyere Cheese, grated
1 oz. Dry Jack Cheese, grated
1½ Tbls. Fresh or Freeze-dried Chives
Grated Dry Jack Cheese, for garnish
Melt butter in a saucepan over low heat. Stir in flour, continue to stir and cook for 2 to 3 minutes. Pour in milk, whisking constantly until the sauce comes to a boil. Reduce heat. Simmer for 15 to 20 minutes, stirring occasionally. Season to taste with salt and pepper. Add chives and cheeses. Stir over low heat just until the cheeses melt. Remove from heat.
Rinse fillets. Pat dry with paper towel. Place fillets on greased broiling pan. Top each fillet with 3 to 4 tablespoons sauce. Spreading to coat evenly.
Sprinkle with more cheese. Broil 4 to 6 inches from heat, about 5 minutes or until fish tests done and top is bubbly and light brown.
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- Recipe byCarole Haas
- Viewed 68 times
TOTAL TIME: 20 min
If you like onion flavored potato chips, you'll love these fish fillets. The delicious flavor comes from the combination of traditional mornay sauce and fresh chives.
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