How to cook Fish Fillets with Cheese Sauce
- 8 small or 4 large fillets or steaks of fresh fish (halibut)
- Salt and pepper
- 2 ounces (60 g) butter for frying
- 1/2 ounce (15 g) butter for oven dish
- 3 ounces (90 g) belegen kaas*, grated
- 1 ounce (30 g) butter for the cheese sauce
- 2 tablespoons flour
- 1/2 pint (1/4 liter) fish stock
- 6 tablespoons (100 ml) cream
- Season the fish fillets and fry them gently in the butter until done.
- Melt the second dose of butter in a large oval oven dish, sprinkle a third of the grated cheese over it and put the fish fillets in lengthways.
- Prepare a sauce with the third dose of butter, the flour, the fish stock, and the cream, mix a third of the grated cheese into it arid pour it over the fish fillets.
- Sprinkle the remaining third of the grated cheese on top and put the dish in a moderate oven 355°F (185°C) until it is lightly browned.
The Dutch name of this recipe is Vis Filets met Kaassaus
. This typical Dutch recipe can be used for any good white fish. Thin steaks of halibut
respond well to the treatment. So do fillets of John Dory. John Dory
, also known as St Pierre, refers to fish of the genus Zeus, especially Zeus faber, of widespread distribution. It is an edible deep-sea fish with a laterally compressed olive-yellow body which has a large dark spot, and long spines on the dorsal fin. The dark spot is used to flash an 'evil eye' if danger approaches the John Dory.
is a special matured Gouda cheese, milder than Parmesan but equally hard. A matured Cheddar may be used instead, if necessary.
This recipe for Fish Fillets with Cheese Sauce serves/makes: 4
The Fish Fillets with Cheese Sauce Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Halibut
Preparation Method: Baked