This is delicious. I did change it up a little bit, and it was a big hit in my house. Specifically, for the roux (sauce), I added a little grated cheddar slowly to let it absorb into the sauce, as well as about a half ounce of velveeta. Sacrilege, maybe, but it made for a very cheesy sauce that complimented the fish very well. Lastly, for the seasoning, I added a couple of dashes of savoury. Made sure the top was a pure coating of grated cheddar, and what came out of the oven later was pure perfection.
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This is delicious. I did change it up a little bit, and it was a big hit in my house. ...