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!
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The French term for this medium-thick white sauce is béchamel.
It’s a white sauce made from butter, milk, flour and salt.
It’s the basic recipe that with a few additions can turn into a cheese sauce, and also can be used as an important base for soufflés. Béchamel (white) sauce with chicken broth is a variation of it with a mild flavor of chicken.
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