|
Ingredients
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For 4
|
For 100
|
|
Pomfret or sole
|
500gms
|
12.5kg
|
|
Lime juice
|
1 tsp
|
12
|
|
Milk
|
1 tbsp
|
340ml
|
|
Shallots (chopped)
|
1 tsp
|
115gms
|
|
Mornay sauce
|
300ml
|
7.5 litre
|
|
Grated cheese
|
30gms
|
680gms
|
|
Parsley
|
1 spring
|
2 bunches
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Pepper
|
to taste
|
15gms
|
|
Mornay sauce :
|
|
|
|
Butter
|
30gms
|
680gms
|
|
Refined flour
|
30gms
|
680gms
|
|
Milk and stock
|
300ml
|
7.5 litre
|
|
Cheese
|
30gms
|
680gms
|
|
Seasoning
|
|
|
Clean fish. Fillet and skin. Arrange in a baking dish.
Season and sprinkle with lemon juice and milk. sprinkle with chopped shallots.
Cook in moderately hot oven. Prepare a Mornay sauce using milk and fish stock,
herbs and seasoning. Cook for 10 minutes. Remove shallots and put fish into a
pyrex pie dish. Coat with sauce and sprinkle with cheese. Brown under a grill.
Garnish with parsley.
