Fish Fillets with Cheese Sauce Recipe

Serves/Makes: 4

Ingredients:

• 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

How to cook Fish Fillets with Cheese Sauce:

• 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 (gas 4) until it is lightly browned.

Notes:
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.
*Belegen kaas 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

Main Ingredient: Halibut
Preparation Method: Baked
Cuisine: Dutch