French cuisine

Medium

Flounder with Mornay Sauce

Name: Flounder with Mornay Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 cup Milk; 2½ tbsp. Butter; 3 tbsp. Flour; 1 piece Bay Leaves; 3 tbsp. Onion; 1 stalk Celery; 1 medium Carrot; 1½ tbsp. Dill; 2 pieces Lemon slices; 2 cloves Garlic; 1 large Lemon Thyme; 10 oz. Flounder Fillets; 2 pinches Salt (divided); 1/2 cup Milk; 1 small Nutmeg; 1½ tbsp. Gruyere Cheese; 1 pinch White Pepper; 1 tbsp. Butter; 1/2 tsp. Salt; 1 tsp. Lemon Juice; 1/4 tsp. White Pepper; 1 large Potatoes; Cooking Oil; 1 clove Garlic; 1 tbsp. Parsley; 1 small Tomato; 1 tbsp. Sweet Pea Leaves; 1 dash Olive Oil & Balsamic Vinegar

Chef Naeim Darzi

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

This baked founder is light tasting and lean meat. It is served with a cheesy white sauce called a mornay or béchamel sauce. The plate is not complete without cubes of fried diced potatoes, tomato slices, and a microgreen’s salad. Dry, austere and crisp white wines—Chenin blanc and pinot grigio or even sauvignon blanc–complement this meal.

Recipe

PRE TIME: 20 min

COOKING TIME: 20 min

TOTAL TIME: 40 min

2 SERVING

Ingredients:

2 cup Milk
2½ tbsp. Butter
3 tbsp. Flour
1 piece Bay Leaves
3 tbsp. Onion
1 stalk Celery
1 medium Carrot
1½ tbsp. Dill
2 pieces Lemon slices
2 cloves Garlic
1 large Lemon Thyme
10 oz. Flounder Fillets
2 pinches Salt (divided)
1/2 cup Milk
1 small Nutmeg
1½ tbsp. Gruyere Cheese
1 pinch White Pepper
1 tbsp. Butter
1/2 tsp. Salt
1 tsp. Lemon Juice
1/4 tsp. White Pepper
1 large Potatoes
Cooking Oil
1 clove Garlic
1 tbsp. Parsley
1 small Tomato
1 tbsp. Sweet Pea Leaves
1 dash Olive Oil & Balsamic Vinegar

Directions:

Step 1

Add 2 cups of milk to a medium saucepan, bring it to a gentle simmer.

Step 2

In another small saucepan, slowly melt 2½ tablespoons of butter on low heat, add about 3 tablespoons of flour to the butter, stir and cook until the roux is slightly yellow. Start slowly adding the roux into the milk piece by piece while stirring.

Step 3

Now take your bayleaf and 1/8 of onion and add it to the mixture, seasoning with salt.

Step 4

Preheat your oven to 350°F / 180°C.

Step 5

Place one largely cut celery and carrot, a bundle of dill, half of a sliced lemon, 2 cloves of garlic, and a few sprigs of lemon thyme on an aluminium foil.

Step 6

Now take your fish fillets and very lightly season them on both side with salt and white pepper.

Step 7

Roll them and place them on the bed of herbs. Close the foil and put it in the oven. Bake for 15 to 20 minutes.

Step 8

Go back to your Béchamel and check its consistency. Pass it through a fine sieve. Pour the sauce back into the saucepan. Add 1/2 cup of milk. Grate a dash of nutmeg not for taste but for depth of flavor.

Step 9

Now add in your Gruyère cheese. Stir the sauce and reduce on medium low heat till it thickens. Add salt and white pepper to taste. Add a tbsp of butter, finish the sauce with a squeeze of lemon. Again pass it through a fine sieve and set aside.

Step 10

Dice your potato, add oil into the pan.

Step 11

Fry potato, mix one clove of garlic and an equal amount of chopped parsley and olive oil to make a persillade, add salt and the persillade to the potato toward the end.

Step 12

Take out the diced potato. Check the fish before you take the fish out. Take the flounder fillets out of the oven, and serve.

Step 13

Plating: On servicing plate, spoon a layer of sauce, then add fish ontop the sauce, place fried potato on the side. Sliced tomato and arrange on the side, sprinkle some finishing salt on the sliced tomato. Add sweet pea leaves on the side, dress with olive oil and balsamic vinegar. Add sauce on top of the fish, garnish with grated gruyère cheese, microgreens, and and pink pepper.