Trout Mornay

1 lb of Trout fillets (boneless and without skin)
3 egg yolks
½ cup half and half or heavy whipping cream
2 tablespoons butter
1 teaspoon salt
3 tablespoons parmesan cheese
2 cups Bechamel Sauce

Bechamel sauce (makes 2 ¼ cups):
  • 4 tablespoons butter
  • 1 small onion coarse grated
  • 4 tablespoons flour
  • 2 cups hot milk
  • ¼ teaspoon salt
  • Melt butter in a small sauté pan. Add onion and cook over medium heat for 3 minute till tender. Stir in the flour and salt and remove the pan from the heat. Add hot milk and stir till smooth. After obtaining a smooth consistence return heat the pan to a boil stirring constantly. After reaching a boil lower heat to a simmer and cook for 3-4 minutes. Strain the sauce thru a strainer and reserve.

  • Poach the trout fillet in hot water for 10 minute. This will partially cook the fillet. Remove the fillet from the water and flake with a fork. Grease a 1 quart casserole dish with butter. Mix the egg yolks and cream in a medium mixing bowl. Add Bechamel Sauce, two tablespoons of butter, salt and flaked trout to the mixing bowl and fold in to incorporate. Gently pour the mixture into the greased casserole dish. Sprinkle with the parmesan cheese. Bake at 400 degrees in a preheated oven for 20-25 minutes or until the top is lightly browned.



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