Fish with Bechamel Sauce
4 servings
40 minutes
Fish in béchamel sauce is a harmony of tenderness and rich flavor. This dish, originating from Russian cuisine, combines the European sophistication of béchamel sauce with the simplicity of baked fish preparation. The white sauce, with its velvety texture and light creamy aroma, adds juiciness to the fish, while baking under a cheesy crust adds an appetizing texture. The potato layer creates a nutritious base that harmoniously complements the fish's taste. Perfect for cozy family dinners or festive gatherings. Lemon juice enhances the freshness of the fish, while black pepper adds a subtle spiciness. Serve with herbs and a glass of white wine to enjoy the exquisite combination of ingredients.
1
Prepare béchamel sauce. Melt butter in a saucepan over low heat, gradually add flour while stirring and cook for half a minute, then slowly pour in milk while stirring thoroughly, add salt, bring the mixture to a boil and cook for 1 minute until thickened; do not cook too long as the sauce may develop an unpleasant floury taste.
- Butter: 100 g
- Wheat flour: 1 tablespoon
- Milk: 250 ml
- Salt: 0.5 teaspoon
2
Boil the potatoes in their skins until cooked.
- Potato: 3 pieces
3
Cut the fish fillet into small pieces, drizzle with lemon juice, season lightly with salt, coat in flour, and lightly fry in heated vegetable oil on both sides.
- Fish fillet: 400 g
- Salt: 0.5 teaspoon
- Wheat flour: 1 tablespoon
- Butter: 100 g
4
Preheat the oven to 200 degrees, grease a small baking dish with butter, layer the bottom with boiled, peeled, and sliced potatoes, sprinkle with a little salt, place the fish on top, pour sauce over everything, and sprinkle with grated cheese.
- Butter: 100 g
- Potato: 3 pieces
- Fish fillet: 400 g
- Milk: 250 ml
- Cheese: 100 g
5
Bake until golden brown.
- Cheese: 100 g