This yummy fish filet covered with white sauce is an easy and simple recipe as well as very flavourful.
The sauce is especially delicious because the juices of the fish mingles 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 White wine
- 200 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)
- 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, stirring often 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.
- Serve with asparagus, Mashed potatoes, green salad, rice...
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