Haddock Casserole with Mushrooms in Béchamel Sauce
Main Dishes • European
Description
Haddock Casserole with Mushrooms in Béchamel Sauce
Ingredients
- Smoked haddock fillet 20 oz
- White bread 5 oz
- Milk 25 fl oz
- 20% Sour Cream 5 tablespoons
- Ground Nutmeg ½ teaspoon
- Salt ½ teaspoon
- Butter 0 oz
- Ground Black Pepper ¼ teaspoon
- Pickled Chanterelles 10 pieces
- Breadcrumbs 0 oz
- Dill ½ bunch
Step-by-Step Guide
Step 1
First, we prepare a simple béchamel sauce. For this, melt 20 grams of butter in a pan, add flour, constantly stirring with a whisk, and gradually pour in 500 ml of milk. You should achieve a mixture with the consistency of not too thick sour cream. Add a little salt, a pinch of nutmeg, and black pepper. Cook on the lowest heat for 15 minutes, stirring occasionally.
Step 2
Preheat the oven to 355°F. While the sauce is cooking, soak the bread in milk, squeeze it out, and pass it through a meat grinder along with the fish. Add the sour cream, remaining nutmeg, and salt, and mix well (you can also chop all the ingredients in a food processor for quicker preparation).
Step 3
Wash the mushrooms and slice them.
Step 4
Grease a medium-sized baking dish with butter and sprinkle with breadcrumbs. Spread the filling in the dish, place the mushrooms on top, and put it in the oven on the middle rack for 20 minutes.
Step 5
Remove the baking dish from the oven, evenly distribute the sauce on top (not too thick) and return it to the oven on the top rack for another 15 minutes. If you have a grill function in your oven, cook on the top rack for 10 minutes first, then under the grill for another 5 minutes until a delicate crust forms.
Step 6
Take the finished dish out of the oven, let it cool slightly, carefully cut into portions, plate them, and garnish with dill!
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