Trout monray
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Trout or flounder fillets |
| 2 | cups | Milk |
| Salt & pepper | ||
| ¼ | cup | Butter |
| ¼ | cup | Flour |
| 1 | teaspoon | Salt |
| 1 | cup | Milk |
| 1 | tablespoon | Worcestershire sauce |
| 2 | Egg yolks | |
| Milk drained from fish | ||
| ½ | pounds | Swiss cheese; grated |
Directions
SAUCE
Preheat oven to 350 degrees. Arrange fillets in greased, flat baking dish. Cover with milk. Sprinkle with salt and pepper. Bake about 20 minutes. Remove from oven and drain off milk to use in sauce.
Melt butter in medium-sized frying pan over low heat. Stir in flour and salt; blend thoroughly; let cook 1 minute. Remove from heat; add milk and blend until smooth. Retum to heat and cook, stirring constantly, until mixture bubbles; remove from heat. Beat egg yolks until light lemon color in the top of a double boiler. Gradually stir in white sauce and remaining milk, if any, from fish. Cook over hot water, stirring constantly, about 3 minutes. Stir in grated cheese; blend until smooth. Pour sauce over fish and place under broiler until heated through and bubbly. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .