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DutchFISH CASSEROLE IN BROTH

On the plate you can see the Fish Casserole in broth along with some white rice and the Festive Salad.
For this recipe we will be using hake, but you can also go with a different kind of fish.
Along with the white rice and Festive salad this will make for a delicious menu.

On the plate you can see the Fish Casserole in broth along with some white rice and the Festive Salad.

servings: 3 to 4.
Preparation time:Ready in 1 hour.

Ingredients:

1 pound fish fillets (i.e. Hake).

Ingredients Broth:

1 grated carrot,
1 small onion, chopped,
1 tablespoon butter,
1 clove garlic, chopped
2 bay leaves,
1 parsley,
1/2 quart water,
salt,
four seasons pepper.

Ingredients Béchamel sauce:

1 tablespoon butter,
1 tablespoon flour,
some grated nutmeg,
1/2 teaspoon chili powder,
few drops tabasco,
2 tablespoons grated cheese,
1 tablespoon crème fraîche.

Garnish:

4 oz grated cheese.

Directions Broth:

Combine the grated carrot, chopped onion, butter and the garlic as well as the bay leaves and parsley into a saucepan over medium heat.
Add some water and season to taste with salt and four seasons pepper.
Let it boil for about 15 minutes.

Strain it, but make sure to collect the broth while doing so.
Let the vegetables drain and save the broth for later use.

Directions Béchamel sauce (with broth):

Melt the butter in a saucepan on low heat.
Add the flour and stir for about 2 minutes.

Then, pour in the broth and add some grated nutmeg, keep stirring.

Add chili powder, tabasco, grated cheese and finally the crème fraîche.
Keep stirring until the sauce thickens, remove from heat.

Arrange the fillets in a casserole dish and pour over the béchamel sauce, followed by the grated cheese.

Place into a preheated oven (350 degrees F) for about 30 minutes.
Serve hot with a salad on the side (i.e. Festive Salad).

The fish has just been taken out of the oven.

In the picture above, the fish has just been taken out of the oven.

Enjoy!

Added December 8, 2008.