Halibut Mornay

Halibut Mornay

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  • Prep Time


  • Total Time


  • Servings



  • ½

    lb. Halibut (or other solid-type fish) per person

  • Flour

  • Salt & pepper

  • Olive oil

  • 4

    T. unsalted butter

  • Small yellow onion chopped

  • 2

    garlic cloves minced

  • 2

    T Flour

  • 1

    C. Milk

  • 1

    egg yolk

  • 2

    T Cream


Prepare the fish: allowing 1/2 lb. of halibut per person, cut fish into 2 in. cubes. Shake cubes with flour seasoned with salt and pepper. Quickly brown the floured fish in olive oil in a hot frying pan. The object is to brown, but not cook the fish! Arrange cubes in a single layer in a 9 x13 casserole pan. Prepare a Mornay sauce: This makes about 1 cup of sauce, so double it for the larger pan of halibut. Melt 4 T unsalted butter over low heat. Chop and sauté a small yellow onion and 2 garlic cloves over low heat. Then slowly blend in 2 T flour. Slowly add 1 C milk, mixing well so there are no lumps. Turn off heat after sauce has thickened slightly. Add a little sauce to 1 egg yolk mixed with 2 T cream, then return this mixture to the rest of the sauce and and blend it well. Add a grating of nutmeg and splash of white wine if desired. Grate and stir in about 4 heaping Tablespoons of cheese. (combination of parmesan and Gruyere/ or use cheddar. Pour the sauce over the fish, covering all the pieces. Grate some more cheese on top then cover and bake for about 40 minutes at 350 degrees. (135 degrees internally) Serve pipping hot.


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