This yummy fish filet covered with white sauce is an easy and simple recipe and very flavourful.
The sauce is incredibly delicious because the juices of the fish mingle in with it. It’s like a sauce made with the best stock ever!
- 12 Fish fillet - (flatfish such as Sole Filet, flounder, plaice, halibut, or whitefish)
- 1 Onion - (small) chopped
- 3 Bay leaf
- 50 ml White wine
- 200 ml Water
- Salt - to taste
- Black pepper - to taste (or Paprika)
- 2 tbsp Butter - or Margarine
- 2 tbsp All-purpose flour
- 4 tbsp Cream - (whipping cream/thick cream/heavy cream/evaporated milk)
- Chop onions with this Electric Chopper.
- Mix bay leaf, wine, onion, water and salt with paprika (or pepper) in a Casserole Dish, add the rolled files, Cover and Microwave for 3 minutes at high power.
- Arrange the fish in another casserole dish, throw away the bay and reserve the liquid (broth).
- Melt the butter and add the flour, keeping the heat low. Saute for about 2 minutes, stirring constantly.
- Add the reserved broth (from the preparation) very gradually, stirring vigorously with a whisk, and let it come to a boil, often stirring to avoid scorching. When it comes to a boil, lower the heat and simmer for 1-2 minutes, continuing to stir. Taste the salt and pepper. I like to add Paprika.
- Remove from heat, stir in the cream (whipping cream/thick cream/heavy cream/evaporated milk).
- Pour the white sauce over the reserved fish on a casserole dish.
- Sprinkle with grated Parmesan cheese and bake in a Conventional Oven until golden brown.
- Serve with asparagus, Mashed potatoes, green salad, rice.
Read bread-making further information in my book:
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