Haddock Mornay
I bought this 1988 recipe book at a rummage sale last week. The recipes are from all the different restaurants in Wisconsin. So far all the ones I've tried have been Delicious. I forgot to add the cheddar cheese when I made it but it still tasted great. This recipe is from a restaurant called Mead Inn, Wisconsin Rapids, Wis.
INGREDIENTS
Nutrition- 4 -5
-
Sauce
- 4tablespoons butter
- 3tablespoons minced onions
- 5tablespoons flour
- 1
- 1teaspoon chicken base or 1 chicken bouillon cube
- 2cups grated medium-aged cheddar cheese
- 2tablespoons parmesan cheese
- 2drops Worcestershire sauce
- 1⁄4cup sherry wine
- additional parmesan cheese and grated cheddar cheese mixed with a few breadcrumbs (to garnish) (optional)
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DIRECTIONS
- Bake at 350.
- Arrange fillets in a large shallow baking dish. Brush lightly with butter or margarine. Add salt and pepper.
- Place a buttered piece of brown paper or parchment paper over fish. Bake 35-40 minute or until done. Ten minute before fish is done, drain off liquid and remove paper. Fish should be just barely done with plenty of moisture still in the flesh. While fish is baking, prepare sauce.
- To make sauce: In heavy saucepan, heat butter, add onions and saute. Add flour, stirring constantly.
- Saute over low heat, stirring for 3-4 mi. to make a roux. Continue to stir, add milk or half and half and chicken base or bouillon cube. Stir until sauce thickens.
- Add salt and white pepper to taste. When sauce is of a medium to medium-thick consistency, remove from heat. Add cheeses and Worcestershire sauce and blend. Add sherry.
- Pour hot sauce over fish to cover. Top with Parmesan cheese and grated cheddar cheese mixed with a few bread crumbs, if desired.
- Bake in preheated 325 oven 20-30 minute or until sauce bubbles. Serve immediately. Makes 8-10 servings.
- If dish is prepared ahead and baked later, be sure that the center of the sauce is bubbling when reheated. This will take about 1 hour.
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