For cooking fish prior to
serving
with bechamel sauce:
650 grams
white flesh fish (whole)
1/2 cup white
wine
bouquet garni
(thyme, parsley & coriander leaves)
5 cups water
1 medium onion
minced
2 slices lemon
salt and pepper
to taste
Bechamel sauce for
serving
cooked fish with:
4 tablespoons butter
6 tablespoons plain white
flour
2 cups milk
2 bay leaves
freshly grated nutmeg
salt and pepper to taste
2 parsley sprigs
for decoration
For the bechamel
sauce, you may adjust ingredients to suit the quantity of sauce
required.
Clean and scale
fish while keeping the whole fish in one piece. Take care while
cooking to ensure that the fish is not overcooked.
Method:
Place the fish in a
large and deep saucepan with all the ingredients listed for cooking
the fish. Bring to the boil over medium high heat. Make sure there is
enough water to keep the fish immersed at all times.
Allow the fish to
simmer until it is cooked to your preference. Make sure that the fish
is not overcooked. Check at regular intervals until fish is just
cooked without breaking into pieces.
Carefully remove the
fish in one piece and transfer to a serving dish. The bechamel sauce
will be poured onto the fish.
Melt the butter for the
bechamel in a heavy saucepan over medium heat. Add the flour and cook
until just golden, stirring constantly to ensure a smooth blend.
Pour in half the milk,
stirring vigorously until smooth, then stir in the remaining milk. Add
the bay leaves.
Season with salt,
pepper and nutmeg to taste. Reduce heat to medium low, cover and
simmer gently for about 5-10 minutes, stirring occasionally. Make sure
that the sauce consistency is neither too thick nor too liquid.
Pour on top of the
cooked fish in the serving plate and serve immediately. Decorate with
the parsley sprigs.
Serve with salad and
freshly cooked bread. Ideal as an appetiser before the main course.
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