This classic Walleye Mornay transforms delicate white fish into a luxurious dinner experience. The walleye fillets are gently poached in seasoned water to retain moisture and flavor, then nestled in a baking dish. They are smothered in a velvety Mornay sauce&# 226;ÂÂa béchamel enriched with egg yolks and sharp grated cheese, finished with fresh herbs. The dish is baked briefly until the topping bubbles and browns. It offers a comforting, rich texture that pairs beautifully with roasted vegetables or crusty bread. Perfect for special family dinners or when you want to elevate a simple seafood meal with elegant, home-style cooking techniques.
Fillets (Or Steaks) of Walleye Mornay
Description
This classic Walleye Mornay transforms delicate white fish into a luxurious dinner experience. The walleye fillets are gently poached in seasoned water to retain moisture and flavor, then nestled in a baking dish. They are smothered in a velvety Mornay sauce&# 226;ÂÂa béchamel enriched with egg yolks and sharp grated cheese, finished with fresh herbs. The dish is baked briefly until the topping bubbles and browns. It offers a comforting, rich texture that pairs beautifully with roasted vegetables or crusty bread. Perfect for special family dinners or when you want to elevate a simple seafood meal with elegant, home-style cooking techniques.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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Place walleye fillets in a saucepan and cover with cold water. Add salt, lemon juice, and tarragon (or cayenne/hot sauce).
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Bring water to a bubble, then reduce heat and simmer gently for 10-12 minutes until fish is just cooked through.
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Carefully remove fish from the liquid and place in a buttered baking dish. Reserve 1 cup of the poaching liquid as fish broth.
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In a saucepan, melt 3 tablespoons of butter over medium heat. Add minced onion and cook until soft.
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Stir in flour and cook for 1-2 minutes to remove the raw flour taste.
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Gradually whisk in 1 cup of the reserved fish broth and 1 cup of cream. Cook, stirring constantly, until the sauce thickens.
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Remove sauce from heat. Temper the egg yolks by slowly stirring 2-3 tablespoons of the hot sauce into the beaten yolks.
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Stir the egg yolk mixture back into the main saucepan. Add grated cheese and stir until smooth and uniform.
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Pour the Mornay sauce evenly over the fish fillets. Dot with the remaining 1 tablespoon of butter.
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Bake for 10 minutes, or until the sauce is bubbly and lightly browned.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 876.5kcal
- % Daily Value *
- Total Fat 57.5g89%
- Saturated Fat 26.7g134%
- Cholesterol 264.9mg89%
- Sodium 300.8mg13%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 82.4g165%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitute any firm white fish such as cod, haddock, or halibut if walleye is unavailable.
Do not boil the sauce after adding the egg yolks and cheese, or the eggs may curdle.
Serve immediately with steamed green beans, roasted potatoes, or crusty bread to soak up the sauce.
