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| Béchamel Sauce
1 cup of milk
1 cup of fish stock
4 tablespoons of butter
1/2 small peeled onion, minced fine
4 tablespoons of flour
Heat milk and Fish Stock together. Do not boil. Melt butter inn saucepan. Add onion, Stir and cook 5 minutes. Add flour, stirring smoothly. Add hot milk and Fish stock. Stir and cook over low heat until smooth and thickened. Let boil 2 or 3 minutes. Strain through a fine sieve. Reheat. Makes about 2 cups of sauce.
Serve with fish fillets, steaks, and baked whole stuffed fish. |
Cookbooks - Fish
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