Cod with Béchamel Sauce
Main Dishes • European
Description
Cod with Béchamel Sauce
Ingredients
- Cod fillet 0 lbs
- Salt to taste
- Ground Black Pepper to taste
- Dry White Wine ½ cup
- Fish Oil 1 cup
- Fresh Mushrooms 15 oz
- Butter 4 tablespoons
- Milk 1½ cups
- Onion 1 piece
- Parsley 2 stems
- Bay leaf 1 piece
- Ground Nutmeg ½ teaspoon
- Wheat Flour 2 tablespoons
Step-by-Step Guide
Step 1
Cut the fish fillet into portion-sized pieces, season with salt and pepper. In a deep skillet, heat the wine with the fish broth. Add the pieces of fish and simmer for 10–15 minutes.
Step 2
Chop the mushrooms in a blender or grate them. In a separate skillet, heat half of the butter and sauté the mushrooms.
Step 3
Prepare the béchamel sauce: pour the milk into a pot, peel the onion, and cut it into 4 pieces, wash the parsley. Add the onion, parsley, bay leaf, nutmeg, and season with salt and pepper to taste into the pot. Slowly bring to a boil, then immediately remove from heat and let steep for 30–40 minutes. Strain through a sieve.
Step 4
In a saucepan, heat the remaining butter, add the flour, and sauté for 2–3 minutes. Remove from heat, and while stirring thoroughly, dilute with the milk in which the spices were cooked. Return to heat, bring to a boil, and cook for 2–3 minutes.
Step 5
Add the mushroom puree to the sauce and mix well. Pour some of the sauce into the bottom of a baking dish, place the fillet on top, and cover with the remaining sauce. Preheat the oven to 160–355°F and bake the fillet for about 15 minutes. Serve hot.
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