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Gratin de poisson et ses poireaux a la bechamel Les recettes de Mamylie

Bechamel de Poisson, or Fish Bechamel, is a creamy and flavorful sauce that beautifully complements seafood dishes. This classic French sauce combines the richness of a traditional bechamel with the delicate flavors of fish stock and aromatic herbs. In this recipe, we’ll guide you through the steps of making a delicious Bechamel de Poisson that can be used as a base for seafood lasagna, fish pies, or served over grilled fish fillets. Let’s dive into the world of French cuisine and elevate your seafood dishes with this delectable sauce!

Gratin de poisson et ses poireaux a la bechamel Les recettes de Mamylie

Bechamel de Poisson (Fish Bechamel) Recipe

Elevate your seafood dishes with Bechamel de Poisson, a creamy and flavorful sauce. This classic French sauce combines a velvety bechamel base with the delicate flavors of fish stock and aromatic herbs. Use it as a versatile base for seafood lasagna, fish pies, or as a delectable accompaniment to grilled fish fillets. With its rich and savory taste, Bechamel de Poisson will take your seafood creations to new heights and impress your guests with its luxurious texture and delightful flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Course sauce
Cuisine French

Equipment

  • sauce pan
  • Wooden spoon
  • whisk
  • Strainer

Ingredients
  

  • unsalted butter
  • flour
  • fish stock
  • heavy cream
  • dried thyme
  • parsley
  • salt and pepper
  • garlic powder

Instructions
 

  • In a medium-sized saucepan, melt the butter over medium heat.Once the butter has melted, add the flour to the saucepan. Stir continuously with a whisk or wooden spoon for about 1-2 minutes, until the mixture becomes smooth and starts to bubble.
  • Slowly pour in the fish stock while whisking constantly to prevent lumps from forming. Continue whisking until the mixture is well combined and smooth.
  • Reduce the heat to low and simmer the sauce for about 10 minutes, stirring occasionally. This will allow the flavors to develop and the sauce to thicken.
  • Stir in the heavy cream, dried thyme, dried parsley, and garlic powder. Continue to simmer for an additional 2-3 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
  • Remove the saucepan from the heat and strain the sauce through a fine-mesh strainer to remove any lumps or solids.
  • Season the Bechamel de Poisson with salt and pepper to taste. Adjust the seasoning according to your preference.
  • The Bechamel de Poisson is now ready to be used in your seafood dishes. Pour it over grilled fish fillets, use it as a base for seafood lasagna, or incorporate it into fish pies for a creamy and flavorful filling.
SOURCE: MY RECIPE JOINT

Notes

If you prefer a smoother sauce, you can use an immersion blender or regular blender to blend the sauce until smooth after straining.
Feel free to add additional herbs or spices to customize the flavor of the Bechamel de Poisson. Fresh herbs such as dill or chives can add a vibrant touch.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, whisking occasionally, until warmed through.
Enjoy the creamy and flavorful Bechamel de Poisson with your favorite seafood dishes, and let its rich and velvety texture elevate your culinary creations. Bon app├ętit!

Nutrition

Serving: 600g
Keyword bechamel de poisson
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