1
Light Herbed Béchamel for Fish
Light Herbed Béchamel for Fish
Classic DishBéchamel Sauce
Prep: 10 min • Cook: 15 min. A lighter, more delicate béchamel infused with fresh herbs like chives and parsley, perfect for drizzling over baked or pan-seared fish fillets without overpowering their flavor.
- Preparation time
- 10 min
- Cooking time
- 15 min
- Total time
- 25 min
- Servings
- 6
Instructions
Making the Roux
- 1Melt the butter in a medium saucepan over medium heat.
- 2Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (a roux). Do not let it brown.
Creating the Sauce
- 1Gradually whisk in the milk, about half a cup at a time, making sure each addition is smoothly incorporated before adding more. Continue whisking until all milk is added and the sauce is smooth.
- 2Bring the sauce to a gentle simmer, stirring frequently. Cook for 5-7 minutes, or until the sauce has thickened to a coating consistency.
- 3Remove the saucepan from the heat.
Finishing Touches
- 1Stir in the chopped chives, parsley, and freshly grated nutmeg.
- 2Season with salt and white pepper to taste.
Nutrition Information
- Calories
- 121 kcal
- Protein
- 4 g
- Fat
- 9 g
- Carbs
- 7 g
| Nutrient | Per serving |
|---|---|
| Calories | 121 kcal |
| Protein | 4 g |
| Fat | 9 g |
| Carbs | 7 g |
Tips
- For an extra smooth béchamel, warm the milk before adding it to the roux. This helps prevent lumps from forming.
- Continuously whisk the sauce while it simmers to ensure a silky texture and prevent scorching on the bottom.
- Serve immediately over grilled, poached, or baked white fish fillets; a delicate lemon wedge makes a delightful garnish.
