Smoked cod with béchamel sauce
6 servings
70 minutes
Smoked cod with béchamel sauce is an exquisite dish of Russian cuisine that combines the rich smoky aroma of fish with the creaminess of the sauce. The béchamel infused with nutmeg and white pepper adds softness to the cod, complementing its natural saltiness. Baking with a crispy bread crust creates a harmony of textures—tender inside and golden outside. This dish hails from aristocratic homes where simple yet refined flavors were cherished. It is perfect for a cozy family dinner or an elegant festive table, where every guest will appreciate its depth of flavor and culinary elegance. Serve hot with a glass of white wine or fresh bread that highlights the creamy tenderness of the sauce.
1
Slice the onion into half rings and sauté in melted butter until golden.
- Onion: 100 g
- Clarified butter (ghee): 1 tablespoon
2
The method of breaking cod into small plates is suggested by the structure of the fish.
- Smoked cod: 1 piece
3
For the béchamel sauce, melt 1.5 tablespoons of butter in a pan, add flour, and sauté until lightly creamy. Gradually pour in the cream while stirring. Add pepper and a pinch of grated nutmeg. No need to salt - the smoked cod is salty enough.
- Butter: 3 tablespoons
- Wheat flour: 1.5 tablespoon
- Single cream 10% fat: 0.5 l
- Ground white pepper: to taste
- Nutmeg: pinch
4
Grate the bread on a coarse grater. Place the cod mixed with fried onions in a baking dish and pour over the sauce. Sprinkle with grated bread and crumble the remaining butter on top. Bake in a preheated oven at 180 degrees for forty minutes. Serve the dish hot.
- Smoked cod: 1 piece
- Onion: 100 g
- White bread: 2 pieces
- Butter: 3 tablespoons
