Sole Fillet with Béchamel Sauce à la Gratin
Main Dishes • World
Description
Sole fillet with béchamel sauce à la gratin
Ingredients
- Sole 3 pieces
- Butter 0 oz
- Shrimp 10 oz
- Wheat Flour 1 tablespoon
- Cotton Oil 2 tablespoons
- Milk 10 fl oz
- Red Curry Powder a pinch
- Whole egg 2 pieces
- Gruyère cheese 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Peel the shrimp, saving the shells and heads. Set the flesh aside, and place the shells and heads in a pot along with fish trimmings, covering with water to fully submerge. Season with salt to taste. Bring to a boil, then reduce the heat and simmer for 5 minutes. Strain through a sieve, pressing down with a spoon to extract as much liquid as possible.
Step 2
Lightly season the fish fillet with salt, fold it in half, and place it in a single layer at the bottom of a baking dish.
Step 3
Preheat a skillet to 355°F (you can check by using a cube of yesterday's bread: at this temperature, it should brown within 30 seconds).
Step 4
In a pot, melt the butter along with the olive oil, add the flour, and cook, stirring continuously, for 2 minutes.
Step 5
Gradually add the milk in small portions while stirring, then add 275 ml of the broth made from the shrimp and fish scraps. Cook for 10 minutes until thickened.
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