| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
Swiss |
Fish |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Trout or flounder fillets |
| 2 |
c |
Milk |
|
|
Salt & pepper |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
c |
Milk |
| 1 |
tb |
Worcestershire sauce |
| 2 |
|
Egg yolks |
|
|
Milk drained from fish |
| 1/2 |
lb |
Swiss cheese; grated |
INSTRUCTIONS
SAUCE
Preheat oven to 350 degrees. Arrange fillets in greased, flat baking
dish. Cover with milk. Sprinkle with salt and pepper. Bake about 20
minutes. Remove from oven and drain off milk to use in sauce.
Melt butter in medium-sized frying pan over low heat. Stir in flour and
salt; blend thoroughly; let cook 1 minute. Remove from heat; add milk and
blend until smooth. Retum to heat and cook, stirring constantly, until
mixture bubbles; remove from heat. Beat egg yolks until light lemon color
in the top of a double boiler. Gradually stir in white sauce and remaining
milk, if any, from fish. Cook over hot water, stirring constantly, about 3
minutes. Stir in grated cheese; blend until smooth. Pour sauce over fish
and place under broiler until heated through and bubbly. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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