French-style baked fish in the oven
Description
It's hard to believe now that just 20 years ago, for most Russians, the recipe for "French-style" baked fish in the oven was associated with frozen cod, lots of onion, potatoes, fatty store-bought mayonnaise, and grated "Kostroma" cheese. Anything covered in mayonnaise was considered French. And anything French implied mayonnaise... Fortunately, today we know that mayonnaise is a cold sauce that is never subjected to heat treatment. In contrast, béchamel sauce is perfect for baking. This classic French sauce, made from butter, flour, and milk, doesn't curdle when heated like emulsified mayonnaise does; instead, it forms a delicate, fluffy layer. That's why almost any fish, meat, or vegetables baked with béchamel turn into a real delicacy. For this dish, I recommend salmon or trout—tender red fish is ideal. And besides the fish and sauce, you won't need anything else—except, of course, a good mood.
Instructions
- 1
Step 1
Prepare the fish: gut, remove the head and tail, wash and dry. Peel off the skin and separate the fillet from the bones.
- 2
Step 2
Cut the fillet into portion pieces.
- 3
Step 3
Place in a greased baking dish. Season with salt and pepper.
- 4
Step 4
In a frying pan or saucepan, melt the butter. Add the flour and quickly stir to prevent lumps from forming.
- 5
Step 5
Gradually pour in the hot milk, continuing to stir the sauce with a whisk or spatula.
- 6
Step 6
When the sauce thickens slightly, turn off the heat. Add salt and nutmeg, mix well.
- 7
Step 7
Pour the sauce over the fish and place in a preheated oven at 180°C for 15–20 minutes. Serve hot, with a side dish or without.