Fish under sauce
Description
The dish is prepared without unnecessary complications. No side dish is required. Very tasty fish. The sauce is very similar to Béchamel and goes perfectly with the fish. The finished dish can be served at the table.
Instructions
- 1
Step 1
Cut salmon, trout, or chinook into steaks. First, of course, the fish needs to be cleaned of scales. The fish is cooked with the skin on. Season the fish steaks with salt, pepper, and sprinkle with lemon juice.
- 2
Step 2
Fry the prepared fish in a pan with the addition of vegetable oil.
- 3
Step 3
In a skillet, melt the vegetable and butter together at the same time. As soon as the butter melts, add the flour to the skillet. Mix the oil with the flour, allowing the flour to toast until it develops a light nutty aroma. The flour should darken by just one shade.
- 4
Step 4
Pour in the cream or milk. Mix quickly to prevent the flour from forming lumps. If, for some reason, you cannot mix the flour with the milk smoothly, transfer the mixture through a fine sieve and rub it through. Now add spices, nutmeg, and chopped herbs to the smooth sauce.
- 5
Step 5
We will get a smooth sauce like this.
- 6
Step 6
Place the fried fish on a plate. Pour the sauce over it.