Hake Baked with Mushrooms and Béchamel Sauce
Main Dishes • World
Description
Hake baked with mushrooms and béchamel sauce
Ingredients
- Hake 1½ kg
- Butter 0 oz
- Wheat Flour 1 tablespoon
- Cotton Oil 2 tablespoons
- Milk 15 fl oz
- Gruyère cheese 5 oz
- Fresh Mushrooms 5 oz
- Meyer Lemon Juice 1 teaspoon
- Salt to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Lightly season the hake with salt and place it in a deep baking dish.
Step 2
Melt half of the butter in a saucepan, stir in the flour, and cook for 2 minutes. Then gradually pour in the milk in small portions, season with salt, and continue stirring constantly, cooking for another 10 minutes until thickened.
Step 3
Pour the sauce over the fish, sprinkle with cheese, and bake in the oven for 25 minutes until golden brown.
Step 4
Meanwhile, place the mushroom caps in a saucepan, add the remaining butter and a pinch of salt, and pour in the lemon juice. Cook for 6 minutes or until the mushrooms are soft. Remove the saucepan from the heat and set aside.
Step 5
After 25 minutes, remove the dish from the oven and arrange the mushroom caps alongside the fish. Return the dish to the oven and bake for another 5 minutes. Serve immediately from the dish once ready.
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