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Baked Halibut With Mornay Sauce


Halilbut With Mornay Sauce

Halilbut With Mornay Sauce

Diana Rattray
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Serve this tasty baked halibut with baked potatoes and green beans or seasoned cooked spinach.


  • 1 1/2 to 2 pounds halibut fillets
  • 1 tablespoon melted butter
  • salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 egg yolk
  • 2 tablespoons fresh Parmesan cheese
  • 2 to 3 teaspoons grainy mustard or Creole mustard, or to taste
  • salt and freshly ground black pepper, to taste


Lightly butter a baking dish large enough to hold halibut in one layer. Heat oven to 375°. Arrange halibut in the dish, brush with the 1 tablespoon of melted butter, and sprinkle lightly with salt and pepper. Bake the halibut fillets for 20 to 25 minutes, or until cooked through.

Meanwhile, in a saucepan over medium-low heat, melt butter. Add green onion and cook for 1 minute. Stir in flour until well blended. Gradually stir in milk. Cook, stirring Constantly, until slightly thickened. In a small bowl or cup, whisk the egg yolk; stir in a few tablespoons of the hot mixture, blending well. Add the mixture back to the saucepan; stir in Parmesan cheese and continue cooking until smooth. Taste and add mustard, salt, and pepper, as desired.

Serve halibut fillets with the creamy sauce.
Serves 4.

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