Let's cook fish in french sauce! Fish is healthy, and everyone knows it. And fish baked with bechamel sauce is still incredibly tasty and tender. Right now, we will start with the easiest recipe with a minimum composition of products and continue the dish of more complex preparation.
Simple recipe
Product Composition:
- fillet of any fish - 700 g;
- milk - 200 ml;
- hard or semi-hard cheese - 150 g;
- butter - a piece weighing 30 g;
- odorless lean oil - approximately 30 ml;
- flour - one big spoon;
- salt to taste;
- a little lemon juice (sprinkle fish pieces).
Oven recipe for fish with bechamel sauce
Cooking is easy and simple. Just follow the step by step instructions.
First, prepare the sauce for pouring fish. To do this, in a frying pan with a thick bottom, melt the butter (the entire amount). As soon as it melts and becomes transparent, it's time to add flour. Combine it with butter without stopping stirring for a minute.
Pour the milk into the pan very carefully - with a thin stream. Do not stop stirring, otherwise you will get a lot of tasteless lumps. Salt the sauce to your taste and bring it to a boil. Boiling should occur at a low temperature. As soon as the sauce thickens, immediately remove the pan from the stove.
Fish preparation
Cooking fish with bechamel sauce. Wash the fillet. Cut into pieces of arbitrary size - it’s more convenient.
Salt the fillet and sprinkle with lemon juice.
And now we carefully roll the fish in flour and put it in a hot skillet so that the fillet is fried until golden brown on both sides. Naturally, in the pan should be poured vegetable oil, do not forget about it.
Spread and bake
We thoroughly coat the form with oil (you can use any). In the container prepared in this way, lay the fried fish fillet. Pour the sauce on top. We pour all, we do not regret. If necessary, add your favorite spices.
Grate a piece of cheese on a grater of any fraction and sprinkle with cheese chips the entire baking dish.
We place the baking sheet in the oven preheated to 180 degrees. We bake fish with bechamel sauce until the whole dish is under a delicious crust of cheese. It will take thirty to forty minutes. After the set time, the dish is ready. You can serve it with potatoes.
Second recipe
The recipe below is a little more complicated, but the taste of the dish is a bit brighter. Before you start cooking with this recipe, make sure that you have the right amount of ingredients:
- red fish - 800 grams;
- carrot;
- one onion;
- hard cheese - 200 grams;
- one egg (chicken);
- a large spoon of flour (with a slide);
- butter - 70 grams;
- vegetable oil - 30 milliliters;
- milk - one glass;
- nutmeg - generous pinch;
- spices - in the form of ground pepper and salt;
- a large spoon of provence herbs.
Cooking steps
First of all, prepare the sauce. Melt the butter in a pan and mix with flour. Pour milk (in a thin stream). We do this with constant stirring to avoid the formation of lumps in the sauce.
We introduce all the spices provided in the recipe. Do not forget about salt. The sauce should slightly thicken during cooking. However, boil it is not necessary. We remove the beginner to boil the sauce from the fire. We introduce a raw, slightly beaten egg and quickly mix the resulting bechamel. We set it aside - let it insist.
Meanwhile, quickly pass the chopped onions and carrots in vegetable oil. Rub all the cheese on a grater.
We prepare the fish for frying: wash and cut into the necessary pieces. Salt and pepper them, fry them in a hot frying pan with vegetable oil. Fry for five minutes on each side.
Smear the form in which we will bake the fish with bechamel sauce. We lay the first layer of ready-made carrots and onions. Then comes the fillet, fried with salt and pepper. As soon as the fish is beautifully and compactly laid in a baking dish, everything must be poured on top with the finished sauce. The final layer will be grated cheese.
We heat the oven to 190 degrees. We cover the form with fish foil and send it inside the oven for half an hour. After thirty minutes, remove the form from the oven and remove the foil from it. Again we send the dish to the oven so that the cheese mass turns into a delicious crust. When the crust is fried and becomes beautiful, remove the dish from the oven. Fish with bechamel sauce is ready.
Third recipe
And the white fish with white sauce completes today's culinary selection of simple recipes. Before preparing this gentle dish, you need to purchase some of the products indicated in the recipe.
What do we need to make a fish recipe with bechamel sauce in the oven a reality?
- White fish fillet - eight pieces.
- Spinach - a kilogram.
- Three large garlic cloves.
- Two hundred grams of grated cheese.
- A glass of cream.
- A glass of chicken stock.
- Fresh parsley - a little less than a bunch.
- Salt and ground pepper.
- Olive oil.
For the sauce:
- Half a liter of milk (warm).
- Thirty grams of butter.
- Thirty grams of flour.
- Pinch of nutmeg.
- Pepper and salt to taste.
Cut the fillet into pieces and sprinkle with salt and pepper.
Fry fish slices in olive oil in a skillet. Each side should be given one minute for roasting.
It’s the spinach preparation line. If the product is frozen, it must be allowed to thaw. Boil water, salt it, and boil all the spinach in it. Remove all liquid from the finished leafy vegetable. When using fresh spinach, you don’t need to cook it. You can immediately start cooking.
Chop the garlic and fry in olive oil until golden. Add spinach to it in a pan and simmer for three minutes at moderate temperature. Then introduce cream and broth. Stir the resulting mixture, add salt and pepper. Simmer on low heat for eight minutes.
Cooking sauce
Dissolve the butter in a pan. Pour flour into it with continuous stirring. Introduce milk in a thin stream, without stopping to stir the sauce. Add salt and pepper to taste. Sprinkle a pinch of nutmeg with them. Boil for about five minutes.
Put the oven on top. Two hundred degrees will be enough for baking fish with bechamel sauce.
Lubricate the mold and put on the bottom mass with spinach, on the spinach - fish. Pour the contents of the baking dish with bechamel sauce. Sprinkle all the beauty with grated cheese and finely chopped fresh parsley.
Place in the oven for ten minutes. Remove the finished dish from the oven and allow to cool slightly.