Cod with Bechamel Sauce

4 servings

50 minutes

Cod in béchamel sauce is a refined dish of European cuisine, where tender cod fillet gains a special flavor thanks to the exquisite sauce. The béchamel sauce, born in France, gives the dish a velvety texture and creamy taste with hints of nutmeg and spices. The harmony of white wine and fish broth makes the cod juicy, while added mushrooms deepen the flavor. This dish is perfect for a festive dinner or romantic evening. Baked in the oven under aromatic sauce, the cod becomes especially appetizing, and its delicate taste pairs excellently with a glass of white wine. Served hot with a light garnish or fresh herbs, this treat will delight connoisseurs of gastronomic sophistication.

Energy value per serving

• Calories: 520.8
• Proteins: 52.2g
• Fats: 26.4g
• Carbohydrates: 14.7g

Ingredients

• Cod fillet: 1 kg
• Salt: to taste
• Ground black pepper: to taste
• Dry white wine: 0.5 glass
• Fish broth: 1 glass
• Fresh mushrooms: 400 g
• Butter: 4 tbsp
• Milk: 1.5 glass
• Onion: 1 pc
• Parsley: 2 stem
• Bay leaf: 1 pc
• Ground nutmeg: 0.5 tsp
• Wheat flour: 2 tbsp

Cooking steps

1. Cut the fish fillet into portion pieces, season with salt and pepper. In a deep skillet, heat wine with fish broth. Add the pieces of fish and simmer for 10-15 minutes.

   Required ingredients:

   • Cod fillet: 1 kg
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Dry white wine: 0.5 glass
   • Fish broth: 1 glass

2. Chop the mushrooms in a blender or grate them. In a separate pan, heat half of the butter and sauté the mushrooms in it.

   Required ingredients:

   • Fresh mushrooms: 400 g
   • Butter: 4 tablespoons

3. Prepare béchamel sauce: pour milk into a pot, peel the onion, cut it into 4 pieces, and wash the parsley. Add onion, parsley, bay leaf, nutmeg to the pot and season with salt and pepper to taste. Slowly bring to a boil, immediately remove from heat and let steep for 30-40 minutes. Strain through a sieve.

   Required ingredients:

   • Milk: 1.5 glass
   • Onion: 1 piece
   • Parsley: 2 stems
   • Bay leaf: 1 piece
   • Ground nutmeg: 0.5 teaspoon
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Heat the remaining butter in a pot, add flour, and sauté for 2-3 minutes. Remove from heat, stirring thoroughly, dilute with the milk in which the spices were boiled. Return to heat, bring to a boil, and cook for 2-3 minutes.

   Required ingredients:

   • Butter: 4 tablespoons
   • Wheat flour: 2 tablespoons
   • Milk: 1.5 glass

5. Add mushroom puree to the sauce and mix well. Pour part of the sauce into the bottom of a baking dish, place the fillet, and cover with the remaining sauce. Preheat the oven to 160–180 degrees and bake the fillet for about 15 minutes. Serve hot.

   Required ingredients:

   • Fresh mushrooms: 400 g