Premier IT Outsourcing and Support Services within the UK

User Tools

Site Tools


FILLETS OF FISH MAITRE D'HOTEL serves 4 6-8 fish fillets 2 teaspoons lemon juice pepper to taste 1 1/4 cups bechamel sauce 1 TABLESPOON chopped parsley lemon slices

   Bake fillets in a greased oven proof dish at 350 degrees F. for 15 minutes.

When done, sprinkle with lemon juice and pepper. Place fillets on a hot serving dish and cover with bechamel sauce. Garnish with chopped parsley and lemon slices.

BECHAMEL SAUCE makes 2 cups Note: Use a heavy bottomed 6 cup enameled, stainless steel, lined copper, procelain or pyrex (Corningware) sauce pan for best results (minimal soarching and burning.) 2 TABLESPOONS butter 3 TABLESPOONS flour wooden spoon or spatuala (for stirring) 2 cups milk & 1/4 teaspoon salt heated to a boil in a small sauce pan a wire wisk (for beating)

   In the sauce pan described above, melt the butter over a low heat.  Blend

in the lour, and cook slowly, stirring, until the butter and flour froth together for 2 minutes without colouring. (This mixture is called a roux.)

   Remove the roux from the heat.  As soon as the roux has stopped bubbling,

pour in all of the hot liquid at once. Immediatly beat vigorously with the wire wisk to blend the liquid with the roux, gather in all the bits of roux from the inside edges of the pan.

   Set the sauce pan over moderately high heat and stir with the wisk until

the sauce comes to a boil. Boil for 1 minute, stirring.

   Remove from heat and beat in salt and pepper to taste. Sauce is ready to be

used in other recipies calling for Bechamel (or white sauce).

/data/webs/external/dokuwiki/data/pages/archive/food/fish.rec.txt · Last modified: 2000/12/10 09:00 by

Donate Powered by PHP Valid HTML5 Valid CSS Driven by DokuWiki