Scalloped Fish Recipe
Would you like to experiment with a great Scalloped Fish recipe? It is a great Side Dish. I am eagerly waiting to know what you think about this Scalloped Fish. Send me a note!
Ingredients
4 baking shells or ramekins
Fish
1 tablespoon lemon juice
1 pound fish fillets
2 bay leaves
4 whole cloves
6 whole peppercorns
1 small onion, sliced
Bechamel Sauce
2 tablespoons butter
1 onion, chopped with the metal blade
2 tablespoons flour
1 cup fish broth
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/4 teaspoon paprika
1/8 teaspoon pepper
4 blades chives, cut into Winch pieces
1/2 cup light cream
Garnish
4 tablespoons Parmesan cheese
1 slice stale bread, crumbled with the metal blade
2 tablespoons butter
Directions
Sprinkle lemon juice over fish; let stand for 10 minutes.
Place fish in a wire basket and,poach in simmering water to cover with the bay leaves, cloves, peppercorns, and onion for about 10 to 15 minutes.
Remove fish and let it drain, reserving broth.
Place fish in processor bowl and process with metal blade by turning on and off quickly until fish is coarsely chopped.
Prepare the sauce.
Place butter in a skillet and cook the onion until it is soft.
Add flour and blend with butter until no lumps remain.
Add 1 cup of the reserved fish broth gradually, stirring constantly.
Add salt and spices.
Bring to a boil.
Add chives and cream.
Fill shells or ramekins with fish.
Pour sauce over each.
Sprinkle with Parmesan cheese and bread crumbs; dot with butter.
Bake at 400°F for about 15 minutes.
Serve at once.
Place fish in a wire basket and,poach in simmering water to cover with the bay leaves, cloves, peppercorns, and onion for about 10 to 15 minutes.
Remove fish and let it drain, reserving broth.
Place fish in processor bowl and process with metal blade by turning on and off quickly until fish is coarsely chopped.
Prepare the sauce.
Place butter in a skillet and cook the onion until it is soft.
Add flour and blend with butter until no lumps remain.
Add 1 cup of the reserved fish broth gradually, stirring constantly.
Add salt and spices.
Bring to a boil.
Add chives and cream.
Fill shells or ramekins with fish.
Pour sauce over each.
Sprinkle with Parmesan cheese and bread crumbs; dot with butter.
Bake at 400°F for about 15 minutes.
Serve at once.
