
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.
Ingredients
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Pollock2 pcs
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Milk250 ml
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Butter50 g
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Cheese100 g
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Whole wheat flour2 tbsp
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Vegetable oil50 ml
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Salt- to taste
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Black pepper- to taste