Sole Mornay

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#36061

serves/makes:

ready in:
under 30 minutes

ingredients

1 1/2 pound sole fillets (thawed if frozen)
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons flour
1 teaspoon chicken bouillon mix
1/2 teaspoon dry mustard
1 1/2 cup milk
1/2 cup Swiss cheese
2 tablespoons grated Parmesan cheese
salt and pepper

directions

If fillets are large, cut lengthwise in half.

Roll up fish and secure with toothpicks if necessary. Place in shallow rectangular baking dish and sprinkle with lemon juice. Cover with foil.

Bake at 400 degrees F for 14 to 15 minutes or until fish flakes with fork.

Meanwhile, melt butter in medium saucepan. Blend in flour, bouillon mix and dry mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens.

Add Swiss and Parmesan cheeses. Stir until melted. Add salt and pepper to taste.

Drain fish rolls and serve with sauce.