Cod under sauce
Description
The recipe won't take much time. I've never had any difficulties cooking cod. You can fry, boil, bake, or stew it; I often make fish pies with it. I've tried preparing it in sour cream, and I really liked the taste, so I decided to experiment and make it with a "Béchamel" sauce. I first pan-fried the fish, then baked it in the oven together with the sauce—it turned out tender and juicy. Serve hot.
Instructions
- 1
Step 1
1. I wash the cod fillet and dry it with paper towels, then season it with salt and pepper. I place a frying pan over heat, add a spoonful of butter, and fry the fish on both sides.
- 2
Step 2
2. Pour the milk into a saucepan, add salt and pepper, nutmeg, washed parsley, and half an onion head. Bring to a boil over low heat, cook for 1 minute, then remove from heat, cover with a lid, and let it sit for half an hour.
- 3
Step 3
3. Place a frying pan on the stove, add 1 tablespoon of butter and heat. Grate 2 large mushrooms and place them in the pan. Slice the remaining mushroom into thick pieces and fry on both sides.
- 4
Step 4
4. I blend the infused milk with onion and parsley using an immersion blender, then strain the resulting mixture through a sieve, preferably cheesecloth.
- 5
Step 5
5. I place a clean frying pan over heat, add the remaining butter, melt it, and add the flour. I stir and fry for about 2-3 minutes.
- 6
Step 6
6. Gradually pour in the milk mixture in a thin stream, constantly stirring with a whisk, then add the sautéed mushrooms, mix well and cook for 2-3 minutes.
- 7
Step 7
7. Pour half of the béchamel sauce into a baking dish, then add the cod and cover with the remaining sauce. Bake for 15 minutes at 180 degrees.
- 8
Step 8
8. Serve the fish hot, garnished with herbs and sautéed mushroom slices.