{"id":2445,"date":"2012-01-20T09:00:33","date_gmt":"2012-01-20T14:00:33","guid":{"rendered":"http:\/\/marinersmenu.org\/?p=2445"},"modified":"2024-08-04T08:23:12","modified_gmt":"2024-08-04T12:23:12","slug":"milk-poached-flounder-with-mornay-sauce","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/milk-poached-flounder-with-mornay-sauce\/","title":{"rendered":"Milk-Poached Flounder with Mornay Sauce"},"content":{"rendered":"\n\n\n\n\n
Prepare Mornay Sauce and set aside.<\/p>\n\n\n\n
Place ingredients for poaching in fish poacher or large, shallow pan. Bring to boil, partially cover, then simmer for 10 minutes.<\/p>\n\n\n\n
Place fish in liquid, submerging it completely. Poach until fish flakes easily when tested with a fork, about 10 minutes. <\/p>\n\n\n\n
Mornay Sauce<\/strong><\/em><\/p>\n\n\n\n Melt butter in medium saucepan over medium heat. Blend in flour, stirring with a whisk. Add broth gradually, stirring constantly. Cook, stirring constantly, until thickened. Add white pepper.<\/p>\n\n\n\n Blend cream and egg together. Gradually add to thickened sauce. Cook over low heat, stirring constantly, until thickened. Do not allow to boil.<\/p>\n\n\n\n Add cheese to sauce. Cook over low heat until cheese is melted. Add cayenne pepper and salt. Serve over poached fish.<\/p>\n\n\n\n Contributed by Joyce Taylor<\/a> From: Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":" Recipe Prepare Mornay Sauce and set aside. Place ingredients for poaching in fish poacher or large, shallow pan. Bring to boil, partially cover, then simmer for 10 minutes. Place fish…<\/p>\n","protected":false},"author":23,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[217,99,102,15,231,215,216,218],"tags":[145,126,152],"class_list":["post-2445","post","type-post","status-publish","format-standard","hentry","category-fall","category-fish","category-flounder","category-mariners-menu","category-poached","category-spring","category-summer","category-winter","tag-main","tag-poached","tag-sauce"],"displayCategory":null,"acf":[],"yoast_head":"\n\n