Red Snapper en Mornay

Snapper en Mornay was one of the most popular dishes at the Warehouse in Oxford because it was distinguished by a great in-house sauce. Jean Tatum Thomas once told me that she’s eat a Turkish towel with our  Mornay on it, and don’t put it past me to try her. Our beautiful filets came from Tarpon Springs, Florida

Make a thick Béchamel; add grated Swiss or Provolone cheese, chopped green onions, picked lump crab meat, and a splash of sherry (NOT “cooking sherry”). Season with Lowrey’s, mix well and chill. You’ll need about a cup of sauce for eight ounces of fish; if not snapper, use flounder, or another lean white fish. Skin filets if needed, score lightly on both sides, and place on a shallow lightly buttered oven dish. Spoon the cooled sauce over the fillets and bake at a very high heat until sauce is bubbling. Serve with a dusting of paprika, a sprinkling of sliced almonds, a lemon garnish, fresh bread, and a wine of your choosing.

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