Traditional Bechamel De Poisson

Traditional Bechamel De Poisson

Bechamel de poisson is a traditional fish dish originating from Mauritius.

The dish consists of fish in bechamel sauce and the list of ingredients includes white-fleshed fish, white wine, bouquet garni spices, onions, lemon, seasonings, and bechamel sauce.

Bechamel de poisson is typically accompanied by a fresh salad on the side or white rice.

RECIPE INGREDIENTS

For Fish:

Fish

Bouquet garni (thyme, parsley and coriander leaves)

Water

Onion, minced

Lemon

Salt and pepper to taste

For Béchamel:

40g of butter

40g of flour

10cl of milk

1 lemon

10cl of fresh cream 

70g of grated Gruyère cheese(optional)

Salt and Pepper

Nutmeg

Bay leaves

DIRECTIONS ON HOW TO MAKE TRADITIONAL BECHAMEL DE POISSON

Place the fish in a saucepan with all the ingredients indicated for cooking fish. Bring to a boil over medium heat. Make sure there is enough water for the fish to stay submerged at all times.

Carefully remove the fish in one piece after cooking and transfer it to a serving platter.

Under medium heat, place the butter in the bottom of a separate saucepan, melt it slowly and add the sifted flour into the simmering fat. Mix vigorously and cook until golden

Dilute the milk and the strained broth, add while stirring simultaneously and season the sauce with bay leaves, salt, nutmeg and pepper as desired.

Once the preparation is smooth, let it thicken over low heat, still stirring constantly, and add the cream, a squeeze of lemon juice and the grated cheese. Make sure the consistency of the sauce is neither too thick nor too runny.

Pour over the cooked fish in the serving dish and serve immediately.

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Traditional Bechamel De Poisson

The dish consists of fish in bechamel sauce and the list of ingredients includes white-fleshed fish, white wine, bouquet garni spices, onions, lemon, seasonings, and bechamel sauce.

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Course Main Course

Ingredients

  

• For Fish:
• Fish
• Bouquet garni thyme, parsley and coriander leaves
• Water
• Onion minced
• Lemon
• Salt and pepper to taste
• For Béchamel:
• 40 g of butter
• 40 g of flour
• 10 cl of milk
• 1 lemon
• 10 cl of fresh cream
• 70 g of grated Gruyère cheese optional
• Salt and Pepper
• Nutmeg
• Bay leaves

Instructions

 

• Place the fish in a saucepan with all the ingredients indicated for cooking fish. Bring to a boil over medium heat. Make sure there is enough water for the fish to stay submerged at all times.
• Carefully remove the fish in one piece after cooking and transfer it to a serving platter.
• Under medium heat, place the butter in the bottom of a separate saucepan, melt it slowly and add the sifted flour into the simmering fat. Mix vigorously and cook until golden
• Dilute the milk and the strained broth, add while stirring simultaneously and season the sauce with bay leaves, salt, nutmeg and pepper as desired.
• Once the preparation is smooth, let it thicken over low heat, still stirring constantly, and add the cream, a squeeze of lemon juice and the grated cheese. Make sure the consistency of the sauce is neither too thick nor too runny.
• Pour over the cooked fish in the serving dish and serve immediately.