What you will need:
4 Sole, Flounder or other Skinless White Fish Fillets

1 tbsp. Butter or Margarine

1 tbsp. All-purpose Flour

1 c. Milk

Salt and Pepper, to taste

1/4 c. Crème Fraiche, optional

1 oz. Gruyere Cheese, grated

1 oz. Dry Jack Cheese, grated

1 1/2 tbsp. fresh or freeze-dried Chives

Grated Dry Jack Cheese for garnish

Melt butter in a saucepan over low heat. Stir in flour. Continue to stir and cook for 2 - 3 minutes. Pour in milk, whisking constantly until the sauce comes to a boil. Reduce heat. Simmer for 15 to 20 minutes, stirring occasionally. Season to taste with salt and pepper. To make the sauce richer, stir in crème fraiche. Add chives and cheeses. Stir over low heat just until the cheeses melt. Remove from heat. Rinse fillets. Pat dry with paper towel. Place fillets on greased broiling pan. Top each fillet with 3 to 4 tablespoons of sauce, spreading to coat evenly. Sprinkle with more cheese. Broil 4 to 6 inches from heat, about 5 minutes or until fish tests done and top is bubbly and light brown.

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