Secret Recipes

Bass Fillets with Mornay Sauce

• 4 bass fillets
• Salt and Pepper to taste
• Water
• 2 Tbsp butter
• 2 Tbsp flour
• 1 1/2 cups milk
• 3/4 cup Swiss cheese, grated
• 1/4 cup sherry
• 1/4 cup Parmesan cheese, grated

Place fillets in large skillet and season with salt and pepper. Barely covering fillets with water, simmer until fish flakes easily with fork.

Meanwhile, melt butter in saucepan. Add flour and cook until flour browns, stirring constantly. Gradually add cold milk, stirring until well blended. Simmer until thickened.

Add Swiss cheese and cook until cheese melts. Add sherry, then remove from heat. Place fish in baking dish and cover with sauce. Sprinkle Parmesan cheese over fish and place in oven under broiler until sauce browns on top.

Serve immediately. Goes great with small, boiled Irish potatoes.

Servings:

4

Source:

J. Fee - St. Paul, Minnesota