Poached Fillet of Sole Mornay (Filet de Sole Mornay)

Poached Fillet of Sole Mornay (Filet de Sole Mornay) recipe

No ratings yet
Servings: 10
Calories: 214


  • 10 fillets of sole each weighing about 3 oz
  • 6 3/4 floz fish stock
  • 1 pint bechamel
  • 3 1/3 floz cream
  • 2 egg yolks for sabayon
  • 2 1/2 oz grated Parmesan cheese
  • 2 1/2 oz butter
  • seasoning


  • Butter and season a shallow tray and arrange the prepared fillets in a single layer.
  • Add the stock to barely cover the fish, cover with buttered greaseproof paper and poach in the oven at 175°C for 8 minutes.
  • Remove and place the fillets in a serving dish, cover and keep them warm.
  • Strain the cooking liquor into a shallow pan, add the bechamel and cream and reduce to a coating consistency.
  • Add the sabayon away from the heat, then pass through a fine strainer.
  • Whisk in the butter a little at a time, then add 50 g of the cheese and season with salt and cayenne.
  • Coat the fish evenly with the sauce, sprinkle with the rest of the grated Parmesan, glaze under a salamander grill and serve.
Calories: 214 kcal
Carbohydrates: 6 g
Protein: 15 g
Fat: 14g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 112 mg
Sodium: 1773 mg
Potassium: 201 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 464 IU
Vitamin C: 1 mg
Calcium: 130 mg
Iron: 1 mg
Ingredients Fish & Seafood, Sole
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating