Delicate Sole Meunière with Mornay Sauce
Sole Meunière (Mornay) for Babies and the Whole Family
I made a simple sole dish for dinner tonight! ^^ For babies, simply omit the salt and use only baby cheese. This dish is incredibly tender and perfect for little ones and adults alike.
Main Ingredients
- 5 pieces of boneless sole fillet
- Salt and pepper to taste
Mornay Sauce (Béchamel Base)
- 300ml Béchamel sauce (can be homemade with rice flour or all-purpose flour)
- 100ml water from cooking the sole
For Baby
- 1 slice of baby cheese
For Adults
- 2 slices of cheddar cheese
- 1 tsp salt
- Dried thyme to taste
- Dried parsley flakes to taste
- 300ml Béchamel sauce (can be homemade with rice flour or all-purpose flour)
- 100ml water from cooking the sole
For Baby
- 1 slice of baby cheese
For Adults
- 2 slices of cheddar cheese
- 1 tsp salt
- Dried thyme to taste
- Dried parsley flakes to taste
- 2 slices of cheddar cheese
- 1 tsp salt
- Dried thyme to taste
- Dried parsley flakes to taste
Cooking Instructions
Step 1
Pat the boneless sole fillets dry with a paper towel. Season lightly with pepper. (Optional: A squeeze of lemon juice can help eliminate any fishiness and add a pleasant aroma.)
Step 2
Pour enough vegetable broth (or water) to lightly cover the bottom of a wide skillet and bring it to a simmer. (Tip: If you don’t have vegetable broth, you can enhance the flavor by simmering some celery and onion in the water.)
Step 3
Gently place the prepared sole fillets into the simmering broth. Cover the pan and cook over medium-high heat for about 5-7 minutes, or until the fish is cooked through and flakes easily. Sole cooks very quickly, so be careful not to overcook it.
Step 4
Once cooked, carefully remove the sole fillets from the pan and place them onto separate plates – one for the baby and one set for the adults.
Step 5
Now, let’s prepare the Mornay sauce for the baby. In a saucepan, combine the 300ml of Béchamel sauce and 100ml of the sole cooking liquid. Heat gently over medium-low heat, stirring until warmed through. Ladle about one cup of this mixture into a separate, smaller saucepan for the baby’s portion. (Note: For a healthier sauce, you can make the Béchamel from scratch using rice flour or all-purpose flour.)
Step 6
Add the slice of baby cheese to the smaller saucepan and stir until it’s completely melted and incorporated into the sauce. This creates a creamy, mild, and cheesy sauce perfect for your little one.
Step 7
Pour the baby’s Mornay sauce over the sole fillet prepared for the baby. Your ‘Baby Sole Mornay’ is now ready! The smooth texture ensures it’s easy for babies to swallow and enjoy.
Step 8
Next, we’ll make the Mornay sauce for the adults. To the remaining Béchamel sauce mixture in the larger saucepan, add the 2 slices of cheddar cheese. Cook over low heat, stirring constantly, until the cheddar cheese is fully melted and smoothly blended into the sauce.
Step 9
Once the cheddar cheese is melted, stir in 1 teaspoon of salt. Adjust seasoning to your preference.
Step 10
Arrange the cooked sole fillets onto serving plates. Present them attractively, highlighting the tender fish.
Step 11
Sprinkle a little dried thyme and parsley flakes over the sole. These herbs add a lovely aroma and visual appeal, elevating the dish.
Step 12
Finally, generously spoon the warm adult Mornay sauce over the seasoned sole fillets. Your sophisticated ‘Sole Mornay’ is complete!
Step 13
The sole is incredibly tender and melts in your mouth. It’s also boneless, making it exceptionally easy to eat.
Step 14
This dish makes for a delightful meal or side dish that both babies and adults will savor. Enjoy your delicious meal!
