Fillets of cod mornay
Instructions
Wash and dry the fish well.
Put it in a pan with the wine and water; sala lightly and let simmer for 20 minutes.
With the flour, milk and half of the butter prepares a bechamel that allungherai with the cooking liquid.
Adjust the sauce with salt and leave to cook for 15 minutes, stirring well.
Remove the sauce from the heat and let it cool completely, then add the egg yolks and half the Parmesan cheese; mix well until foamy, make the sauce by adding the cream in small doses.
Cod fillets system (I prefer to use the soles because I find them more delicate and a little less ' stoppose ') in a buttered baking dish, ricoprili, corpargi sauce with the remaining cheese and the remaining butter in tassels.
Fires to 280 C until the surface has taken a beautiful golden color.
Ingredients and dosing for 4 persons
- 8 cod fillets from 100 g each
- 25 cl of dry white wine
- 1 glass of water
- 25 cl of boiling milk
- 25 cl of cream
- 25 g of white flour
- 2 egg yolks
- 50 g of grated parmesan cheese
- 60 g of butter
- Salt