{"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<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 small flounder fillets<\/li>\n\n\n\n<li>3 cups milk<\/li>\n\n\n\n<li>1 \u00bd cups water<\/li>\n\n\n\n<li>1 large onion, sliced<\/li>\n\n\n\n<li>1 carrot, chopped<\/li>\n\n\n\n<li>1 bay leaf<\/li>\n\n\n\n<li>\u00bd teaspoon whole black peppercorns<\/li>\n<\/ul>\n\n\n\n<p>Prepare Mornay Sauce and set aside.<\/p>\n\n\n\n<p>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<p>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<p><em><strong>Mornay Sauce<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 tablespoon butter<\/li>\n\n\n\n<li>1 tablespoon flour<\/li>\n\n\n\n<li>\u00bd cup fish or chicken broth<\/li>\n\n\n\n<li>\u215b teaspoon freshly ground white pepper<\/li>\n\n\n\n<li>\u00bd cup heavy cream<\/li>\n\n\n\n<li>1 egg, beaten<\/li>\n\n\n\n<li>\u00bd cup freshly grated Swiss cheese<\/li>\n\n\n\n<li>\u00b9\u2044\u2081\u2086 teaspoon cayenne pepper<\/li>\n\n\n\n<li>\u215b teaspoon salt<\/li>\n<\/ul>\n\n\n\n<p>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<p>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<p>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<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;From:&nbsp;<a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&hellip;<\/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":"<!-- This site is optimized with the Yoast SEO plugin v23.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Milk-Poached Flounder with Mornay Sauce - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/milk-poached-flounder-with-mornay-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Milk-Poached Flounder with Mornay Sauce - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"Recipe Prepare Mornay Sauce and set aside. 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