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photo: niftyrecipe.com Baked Pollock with Bechamel Sauce

Baked Pollock with Bechamel Sauce

The pollock baked in béchamel sauce in an oven turns out just amazing - gentle, fragrant and melting in the mouth. For the recipe it is possible to use the whole carcasses of fish or cleaned from bones and skin fillet. The fish baked according to this recipe turns out very juicy, with gentle creamy taste and an appetizing cheese crust.

40 min
4 servings

Steps

  • 1. Wash fish and dry from excess moisture with paper towels. Let's cut off tails and fins and remove interiors. Cut carcasses of a pollock on portion pieces of 5 cm wide. Rub pieces of fish with salt and mix of ground peppers and lay out them in the heat resisting ware greased with vegetable oil.
  • 2. In a small frying pan let’s melt butter.
  • 3. Add to the melted butter wheat flour and mix quickly the ingredients to receive a homogenous substance.
  • 4. Constantly stirring slowly flour mix, pour warm milk in a thin stream to a frying pan. As a result you will get dense homogeneous sauce without any lumps. If necessary boil it for several minutes on low fire to get a necessary consistence.

  • 5. Grate hard cheese on a large cloth. Add to béchamel sauce a half of grated cheese and ground seasonings for fish. Let's carefully mix sauce so that cheese completely melts then remove a frying pan from fire.
  • 6. Let's water with ready béchamel cheese sauce pieces of a pollock.
  • 7. From above let’s evenly distribute the remained grated cheese.
  • 8. Send fish in béchamel sauce with hard cheese to the oven warmed up to 180 degrees. Bake a dish at the medium level for 20-25 minutes so that fish prepared completely, and cheese from above is melted and reddened.

  • 9. The ready baked fish in sauce we will serve hot and decorated with fresh greenery. As side dishes will approach fresh vegetables, boiled rice or mashed potatoes.
  • 10. Bon Appetite!


Seafood recipes

Ingredients

  • Pollock
    2 pcs
  • Milk
    250 ml
  • Butter
    50 g
  • Cheese
    100 g
  • Whole wheat flour
    2 tbsp
  • Vegetable oil
    50 ml
  • Salt
    - to taste
  • Black pepper
    - to taste

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