Saturday, October 03, 2009

[Recipe] Steamed Tilapia Fillets in Mornay Sauce (Cheesy Bechamel)

I recently cooked this dish and it turned out better than I expected. 2 of my friends decided to prepare a 5 course meal for a small group and this was the main course. We made too much of the cheesy sauce but you could also use the excess with pasta.


Half tub of clarified butter (or just plain salted butter)
Half cup of all purpose flour
Half cup sliced fresh mushrooms (button and portobello)
Half cup fish broth
1 cup heavy cream
a pinch of powdered nutmeg
1/4 teaspoon ground pepper
Salt to taste but approximately 1/8 teaspoon should be ok
1 package grated cheddarella
1/4 package quickmelt cheese
1 small diced onion
Tilapia Fillets (thawed and washed - or you can use Sole)


Steamed fish:
Steam fish in steamer with salt and pepper. Use drippings as base of fish broth (just add water to make the required volume).
Mornay Sauce:
In a deep skillet or sauce pan, melt butter. gradually add all purpose flour. Mix well and heat for a few minutes making sure that the flour gets thoroughly soaked with the butter (it will clump if there is dry flour left). Add fish broth gradually then the heavy cream. Let simmer. Add pepper and salt and nutmeg. Add grated cheese gradually. Mixture will start to thicken.
Sauted Mushroom garnish:
Saute chopped onions with salt and pepper in olive oil (low heat) until caramelized. Add mushrooms.
Putting it together:
Fillet fish topped with the mornay sauce on one half (half of the fish is showing) then place sauted mushroom garnish on the mornay sauce side.

Tuesday, August 18, 2009

[Recipe] Sugar-free Polvoron

Originally uploaded by Jepster

3 cups all purpose flour
1 and 1/2 cups powdered milk

1 cup melted butter
3/4 granulated Splenda (measures cup per cup like sugar)
1/4 teaspoon iodized salt

Using a heavy guage sauce pan, brown sifted flour. Take care not to overdo this. Flour should just have a hint of brown. In a large mixing bowl, mix together the toasted flour, powdered milk, salt and Splenda. Mix in the melted butter and try pressing the mixture with a fork to remove lumps to ensure that the butter is mixed thoroughly. Using a polvoron press (see picture below) form tightly packed polvoron cakes and set aside on a tray. Refrigerate until it hardens. You can then wrap the polvoron in squares of wax paper to give away to your friends or enjoy as dessert after a meal.

Sugarfree Polvoron