fish meuniere with mornay

this frozen “dory” tastes a bit like it’s been soaked in bicarbonate to tenderize it, and we really need to neutralize the pH for it to taste normal again

also can be served with beurre blanc

directions

  1. Poach at low to medium heat in vinegar water to defrost and almost cook through, change water once?, then reserve fish, which should be soft and tender
  2. Fry fresh herbs (sage or dill or tarragon) in butter until crispy
  3. Optionally brown the butter slightly
  4. Add minced garlic and fry that too
  5. Flour the fish and fry in the butter (meuniere style), then plate
  6. Pour a bit of butter and the herbs onto the plated fish
  7. Add flour and fry it to make a roux
  8. Add milk, maybe a pinch of nutmeg to make a bechamel
  9. Add a sprinkle of cheese to make a mornay sauce
  10. Serve sauce alongside fish