Fish with bechamel sauce in the oven recipe

Fish with white sauce

Wash the fish fillet, dry it and cut it into portions. Add salt and pepper to taste. Dip the fish in flour and fry in a frying pan with vegetable oil until golden brown. Transfer the fish to a plate.

To prepare the sauce, peel, wash and chop one onion. Pour 3 tbsp into a separate pan. spoons of vegetable oil and add butter. Add onion, stir and fry until beautiful golden brown. Add flour and fry a little, stirring constantly. Pour in a little milk and as soon as the flour sets, pour in a little more milk. Mix thoroughly until smooth. Then pour in another portion of the milk and mix thoroughly. Pour milk in this way, in small parts, until it runs out. The consistency of the sauce should resemble thick sour cream. Add ground nutmeg and salt and mix thoroughly again.

Peel, wash and cut the remaining onion into rings. Grease the mold with butter and place the onion cut into rings on the bottom. Place pieces of fried fish on top. Place a layer of sauce on the fish and smooth it out. Sprinkle with grated cheese and place in a preheated oven. Bake at 190-200 degrees for about 25-35 minutes, until a beautiful cheese crust forms. Remove from the oven, let the fish sit for a while and then serve.

To prepare this recipe, you can use any white fish fillet.

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Second recipe

The recipe below is a little more complicated, but the taste of the dish is a little brighter. Before you start cooking this recipe, let’s make sure you have the required amount of the right ingredients:

• red fish - 800 grams;
• carrot;
• one onion;
• hard cheese - 200 grams;
• one egg (chicken);
• a large spoon of flour (heaped);
• butter - 70 grams;
• vegetable oil - 30 milliliters;
• milk - one glass;
• nutmeg - a generous pinch;
• spices - in the form of ground pepper and salt;
• a large spoon of Provençal herbs.

Delicious recipe! Pork with Mexican mixture

Fish with white sauce

Wash the fish fillet, dry it and cut it into portions. Salt and pepper to taste. Dip the fish in flour and fry in a frying pan with vegetable oil until golden brown. Transfer the fish to a plate. To prepare the sauce, peel, wash and chop one onion. Pour 3 tbsp into a separate frying pan. spoons of vegetable oil and add butter. Add onion, stir and fry until beautiful golden brown. Add flour and fry a little, stirring constantly. Pour in a little milk and as soon as the flour sets, pour in a little more milk. Mix thoroughly until a homogeneous mass is obtained. Now add some more milk and mix thoroughly. Pour milk in this way, in small parts, until it runs out. The consistency of the sauce should resemble thick sour cream. Add ground nutmeg and salt and mix thoroughly again. Peel the remaining onion, wash it and cut it into rings. Grease the mold with butter and place the onion cut into rings on the bottom. Place pieces of fried fish on top. Place a layer of sauce on the fish and smooth it out. Sprinkle with grated cheese and place in a heated oven. Bake at 190-200 degrees for about 25-35 minutes, until a beautiful cheese crust forms. Remove from the oven, let the fish sit for a while and then serve. To prepare this recipe, you can use any white fish fillet. Bon appetit!

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Creamy sauce for fish - the best recipes for additions for every taste!

Properly selected and prepared in accordance with the recommended requirements, creamy sauce for fish will highlight all the advantages of the main dish and skillfully veil the existing shortcomings of the main treat. The delicate additive will add the desired flavor to the hot dish and enhance its appetizing aroma.

How to make creamy fish sauce?

Cream-based sauces for fish can be served with the finished dish in a separate sauce boat or used for joint stewing or baking with the base product.

1. You can use cream of any fat content, while adjusting the final thickness of the sauce by adding flour or starch or boiling the substance to the desired texture.
2. Acid-containing additives would be especially appropriate in the sauce: lemon or lime juice, dry white wine.
3. White fish sauce made from cream can be supplemented with mushrooms, vegetables, all kinds of herbs, onions, and garlic.
4. For piquancy and spiciness, the sauce is seasoned with appropriate herbs, spices, pepper, not forgetting to add salt to taste.

Red fish in cream

If you want to quickly, easily and tasty bake red fish in the oven, the decision to supplement the product with creamy sauce will be as correct as possible. With this accompaniment, the fish slice will retain its juiciness, acquire the desired moderate piquancy, slight spiciness and pleasant delicate flavor notes.

Ingredients:

• red fish fillet – 1 kg;
• cream – 1 l;
• egg yolks – 3 pcs.;
• lemon – 1 pc.;
• parsley, dill, basil and tarragon - to taste;
• mustard – 2 teaspoons;
• salt, pepper, oil.

Preparation

1. Cut the fillet into portions, salt, pepper, sprinkle with lemon juice, and place in an oiled pan.
2. Combine the cream and yolks and beat a little.
3. Add chopped herbs, lemon zest, mustard, salt and pepper, stir thoroughly again, and pour into the fish.
4. After 30 minutes of baking at 180 degrees, the red fish in creamy sauce will be ready to serve.

Creamy caviar sauce for fish

By following the recipe presented below, you will be able to prepare a restaurant-quality dish with your own hands that can surprise the most fastidious and capricious guests. Moreover, the technology for creating such a treat is elementary and will not cause any difficulties even for a novice housewife.

Ingredients:

• salmon or trout – 0.5 kg;
• cream – 300 ml;
• red caviar – 2 tbsp. spoons;
• lemon – 0.5 pcs.;
• Provençal herbs - a pinch;
• flour – 0.5 cups;
• salt, pepper, oil.

Preparation

1. The fish is cut into portioned slices, salted, peppered, and sprinkled with lemon juice.
2. Bread the slices in flour and fry in oil on both sides.
3. At the same time prepare a creamy sauce with fish caviar, starting with boiling the cream to the desired thickness.
4. Season the creamy base with salt, pepper, herbs, add lemon zest and juice to taste.
5. Cool the sauce, add caviar, stir, pour the mixture over the finished fish on the plate.

Creamy spinach sauce for fish

Fish sauce with cream and spinach will transform the taste of simply fried or steamed slices and give them the missing sophistication. Fresh spinach can be replaced with frozen one, and sour cream can be used instead of cream, while adjusting the amount of lemon juice to balance the acidity.

Ingredients:

• spinach – 1 large bunch;
• cream – 200 ml;
• onion and garlic clove - 1 pc.;
• lemon juice – 0.5-1 teaspoon;
• butter – 30 g;
• sugar – 0.5 teaspoon;
• salt, pepper, nutmeg.

Preparation

1. Pour boiling water over the spinach for a minute, drain, let drain, and chop.
2. Onions and garlic are fried in oil.
3. Pour in the cream, add lemon juice, sugar, salt, nutmeg and pepper to taste.
4. Add the spinach and heat the creamy spinach sauce for the fish over low heat, stirring, until it boils.

Creamy garlic sauce for fish - recipe

A tangy, creamy fish sauce made with garlic can be served with fried or boiled portions, or used to pour sliced ​​fish into a mold and then bake the dish in the oven. It is preferable to cover the container with foil, which will preserve the juicy and delicate taste of the product.

Ingredients:

• garlic – 2-3 cloves;
• cream – 200 ml;
• dill and parsley - 2 sprigs each;
• butter – 30 g;
• flour – 1 teaspoon;
• salt, pepper, a mixture of Italian herbs.

Preparation

1. Fry the onion in oil, add garlic, flour and fry for a couple more minutes while stirring.
2. Pour in cream, season to taste, adding salt, pepper, herbs, chopped herbs.
3. Heat the creamy garlic sauce for fish to a boil and use it for its intended purpose.

Creamy cheese sauce for fish - recipe

A simple creamy cheese fish sauce gently coats the fish pieces as they bake, keeping them juicy and adding a hint of spice. The degree of piquancy of the taste will depend on the set of greens added to the composition, which can be partially replaced with lettuce, and the seasonings used. Instead of hard cheese, processed cheese is often used.

Ingredients:

• any fish fillet – 0.5 kg;
• hard cheese – 150 g;
• cream – 250 ml;
• cilantro, parsley, basil and dill - 2 sprigs each;
• sugar – 0.5 teaspoon;
• butter – 10 g;
• seasonings for fish - 1 tbsp. spoon;

• salt, pepper, lemon juice.

Preparation

1. The fish is salted, peppered, sprinkled with lemon juice, seasoned with seasonings and placed in an oiled form.
2. Prepare a creamy cheese sauce for fish by adding grated cheese, chopped herbs, salt, pepper, and sugar to the cream.
3. Pour the mixture over the fish slices.
4. Bake the dish for 30 minutes at 190 degrees.

By preparing a creamy sauce for fish with the addition of peeled shrimp, and sending the pre-fried product to be additionally baked with a similar accompaniment, you will not only be able to preserve all the valuable juices of the fillet or steak inside, but also enrich the already perfect taste of your favorite dish.

Ingredients:

• salmon fillets or steaks – 0.5 kg;
• cream – 200 ml;
• shrimp – 300 g;
• oil – 50 ml;
• parsley – 0.5 bunch;
• salt, pepper, spices, flour, lemon juice.

Preparation

1. The fish is salted, peppered, seasoned with spices and lemon juice.
2. Bread the slices in flour, fry in oil over high heat on both sides, and transfer to a mold.
3. In the same frying pan, saute a tablespoon of flour, pour in cream, add shrimp, herbs, seasonings, heat to a boil, pour on the fish.
4. After 15 minutes of baking at 200 degrees, red fish with shrimp in creamy sauce will be ready to serve.

Creamy mushroom sauce for fish

The dish will turn out to be incomparable if you prepare it using the tips in the following recipe. Creamy sauce with mushrooms for fish can be supplemented with onions or garlic, seasoned with fresh herbs, and to complete the taste, flavored with grated cheese, which should be mixed into the total mass or sprinkled with shavings on top of the dish.

Ingredients:

• fish fillet – 0.5 kg;
• mushrooms – 250 g;
• onion – 1 pc.;
• cream – 200 ml;
• garlic – 1 clove;
• greens, cheese - to taste;
• salt, pepper, spices, oil.

Preparation

1. The fish is seasoned to taste, fried a little on both sides and placed in a mold.
2. Fry the mushrooms with onions, adding garlic and seasonings at the end.
3. Pour in the cream, heat to a boil, and pour over the fish.
4. The prepared fish in cream with mushrooms is sprinkled with cheese and placed in an oven preheated to 200 degrees for 15 minutes.

Creamy lemon sauce for fish

Creamy sauce for fish, the recipe for which will be presented below, is ideal for serving any dish: fried, boiled or stewed. The pleasant sourness of lemon juice present in the additive will perfectly complement the taste of fish pulp, which will become even tastier and more aromatic.

Ingredients:

• cream with a fat content of at least 30% - 300 ml;
• medium-sized lemon – 1 pc.;
• greens - to taste;
• salt, white pepper.

Preparation

1. Squeeze the juice from the lemon, grind the greens in it, leave for 15 minutes, then filter.
2. Pour the cream into the lemon juice in a stream as thin as possible, stirring the mixture with a spoon or whisk.
3. Season the sauce with salt and white pepper.

Creamy mustard sauce for fish

Boiled, fried in oil or baked fish in a creamy sauce prepared with mustard and honey will be much tastier than when served on its own with just a side dish or vegetables. If you don’t like the presence of mustard seeds, you can replace this additive with another type.

Ingredients:

• cream – 200 ml;
• lime – ¼ piece;
• ground black pepper, coriander and salt - 0.5 teaspoon each;
• honey – 10 g;
• Dijon mustard – 4 teaspoons;
• white mustard – 1 teaspoon;
• parsley.

Preparation

1. Heat the cream, add lime juice, white and Dijon mustard, honey, coriander, pepper and salt.
2. Continue heating the sauce while stirring until thickened.
3. Stir in the parsley and after a minute remove the container from the heat.

Creamy wine sauce for fish

The original creamy white wine sauce for fish is prepared with pre-fried green onions, which, if desired, can be replaced with leeks, shallots or finely chopped lettuce onions. You can reduce the calorie content of an addition to fish dishes by replacing half the serving of cream with milk.

Ingredients:

• cream – 1 glass;
• dry white wine – 0.5 cups;
• butter – 2.5 tbsp. spoons;
• green onion – 1 stalk;
• flour – 3 teaspoons;
• salt pepper.

Preparation

1. In a frying pan with a spoon of oil, fry the chopped onion for 1.5 minutes.
2. Pour in wine and evaporate by half.
3. Add cream and let it boil.
4. Beat the remaining butter with flour, add to the sauce, stirring the mass intensively with a whisk.
5. Heat the sauce until it thickens, season to taste, and remove from the stove.

Creamy dill sauce for fish

You can get incomparable gastronomic pleasure from your meal by preparing fish sauce from cream with the addition of dill, fresh cucumber and horseradish. Such an additive will transform even the most unsightly dish of budget fish, giving it moderate piquancy, freshness and slight spiciness.

Ingredients:

• cream – 300 ml;
• dill – 1 bunch;
• fresh cucumber – 1 pc.;
• Ready horseradish – 0.5-1 tbsp. spoon;
• salt, pepper, oil.

Preparation

1. Cut the cucumber into small pieces and fry in vegetable oil for 30 seconds.
2. Pour in cream, add horseradish and finely chopped dill.
3. Season the mixture to taste, heat, stirring, almost to a boil, but do not let it boil.
4. Remove the container from the heat, cool the sauce and serve with the fish.

Source: https://womanadvice.ru/slivochnyy-sous-dlya-ryby-luchshie-recepty-dopolneniy-na-lyuboy-vkus

Fish fillet with white sauce

How to cook the dish “Fish fillet with white sauce”

1. Cut the fish into small pieces.
2. Place in a frying pan with heated vegetable oil, simmer, stirring occasionally, over low heat.
3. For the sauce, mix milk with flour and sour cream, heat until thick, stirring continuously.
4. Pour the sauce over the finished fish, add salt and stir.
5. Simmer for a couple more minutes.

When stewing fish, you can add onions.

• Haddock (fillet) – 1 kg.
• Vegetable oil – 1 tbsp.
• Milk – 100 gr.
• Sour cream – 100 gr.
• Flour – 2 tsp.
• Salt – 1/2 tsp.

Nutritional value of the dish “Fish fillet with white sauce” (per 100 grams):

Fish fillet with white sauce - step-by-step recipe with photos

Ingredients and calorie content of the recipe “Fish fillet with white sauce”

(calorie content and nutritional value are calculated approximately, excluding boiling and frying)

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White sauce for fish

This versatile sauce is the foundation. It goes perfectly with tender, red fish, especially salmon and trout steaks, steamed or baked in the oven.

Having learned how to make such a sauce, you can easily diversify it with the help of various additives - for example, blue cheese, garlic, chopped herbs, lemon zest, mushroom shavings, etc. And if you replace the milk with white wine, broth, water, sour cream or cream, you can get a huge number of delicious variations from just one basic recipe.

Making white sauce is not difficult and does not take long, but there are a few nuances. I will show you everything step by step so that you succeed one hundred percent.

Total cooking time – 0 hours 15 minutes

Active cooking time – 0 hours 15 minutes

Cost - very economical

Calorie content per 100 g - 134 kcal

Number of servings – 2 servings

How to make white fish sauce

Milk - 1 tbsp. (200 ml)

Wheat flour - 1 tbsp.

Butter - 1 tbsp.

Nutmeg – 1 pinch(es)

To prepare white sauce we will need these simple products:

Prepare the sauce over medium heat. Do not increase the heat, no matter how much you want to speed up the cooking time - there is a high chance that the sauce will burn. We prepare the sauce in a saucepan with a thick bottom - this also reduces the risk of burning.

Melt the butter.

Add sifted flour to it.

And lightly fry until a beautiful, light golden color. Stir all the time and collect the flour and butter from the edges of the pan so that they do not burn.

Pour in milk in a thin stream. Another little secret - the milk should initially be cold. Stir the mixture with a whisk all the time. I stir with a whisk rather than a spoon - this avoids lumps.

Cook, stirring continuously, over medium heat. When the sauce thickens, remove it from the heat. This usually happens within 4-5 minutes. Add a pinch of nutmeg and a pinch of salt. Serve immediately - the cooled sauce becomes covered with a film and because of this it becomes uneven. Bon appetit!

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Preparing the sauce

Dissolve the butter in a frying pan. Pour flour into it while stirring continuously. Add milk in a thin stream, continuously stirring the sauce. Add salt and pepper to taste. Add a pinch of nutmeg along with them. Boil for about five minutes.

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Place the oven on preheat. Two hundred degrees will be enough for baking fish with bechamel sauce.

Grease the mold and place the mixture with spinach on the bottom, and fish on top of the spinach. Pour bechamel sauce over the contents of the baking dish. Sprinkle all the beauty with grated cheese and finely chopped fresh parsley.

Place in the oven for ten minutes. Remove the finished dish from the oven and let cool slightly.

Bechamel is one of the main sauces in European cuisine. Fish with bechamel sauce is simply delicious. Any fish is suitable for this dish - whole or fillet. I recommend cooking it.

Cooking time: 60 min.

Number of servings: 4

Meal: Dinner Cooking method: Bake

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