38 lines
1.6 KiB
Plaintext
38 lines
1.6 KiB
Plaintext
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FILLETS OF FISH MAITRE D'HOTEL serves 4
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6-8 fish fillets
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2 teaspoons lemon juice
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pepper to taste
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1 1/4 cups bechamel sauce
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1 TABLESPOON chopped parsley
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lemon slices
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Bake fillets in a greased oven proof dish at 350 degrees F. for 15 minutes.
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When done, sprinkle with lemon juice and pepper. Place fillets on a hot serving
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dish and cover with bechamel sauce. Garnish with chopped parsley and lemon
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slices.
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BECHAMEL SAUCE makes 2 cups
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Note: Use a heavy bottomed 6 cup enameled, stainless steel, lined copper,
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procelain or pyrex (Corningware) sauce pan for best results (minimal soarching
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and burning.)
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2 TABLESPOONS butter
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3 TABLESPOONS flour
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wooden spoon or spatuala (for stirring)
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2 cups milk & 1/4 teaspoon salt heated to a boil in a small sauce pan
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a wire wisk (for beating)
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In the sauce pan described above, melt the butter over a low heat. Blend
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in the lour, and cook slowly, stirring, until the butter and flour froth
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together for 2 minutes without colouring. (This mixture is called a roux.)
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Remove the roux from the heat. As soon as the roux has stopped bubbling,
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pour in all of the hot liquid at once. Immediatly beat vigorously with the wire
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wisk to blend the liquid with the roux, gather in all the bits of roux from the
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inside edges of the pan.
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Set the sauce pan over moderately high heat and stir with the wisk until
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the sauce comes to a boil. Boil for 1 minute, stirring.
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Remove from heat and beat in salt and pepper to taste. Sauce is ready to be
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used in other recipies calling for Bechamel (or white sauce).
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