Cantabrian-style Fish Bechamel

Ingredients

In this adaptation of the French classic, the Cantabrian-style Fish Bechamel incorporates the flavors and ingredients typical of Cantabrian cuisine. The original French dish is traditionally made with freshwater fish, while the Cantabrian version highlights the abundance of fresh seafood from the Cantabrian Sea. The addition of local white wine and the use of Cantabrian fish stock infuse the dish with the unique flavors of the region. The dish is also topped with a breadcrumb crust, adding a delightful textural element. We alse have the original recipe for Bechamel de poisson, so you can check it out.

• 500g (1.1 lb) fish fillets (hake or cod) 500g (1.1 lb) fish fillets (hake or cod)
• 50g (1/4 cup) butter 50g (1/4 cup) butter
• 50g (1/2 cup) all-purpose flour 50g (1/2 cup) all-purpose flour
• 500ml (2 cups) fish stock 500ml (2 cups) fish stock
• 120ml (1/2 cup) white wine 120ml (1/2 cup) white wine
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
• Salt and pepper, to taste Salt and pepper, to taste
• 100g (1 cup) breadcrumbs 100g (1 cup) breadcrumbs

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the flour to the saucepan and cook for 2 minutes, stirring constantly.
4. 4.
   Gradually whisk in the fish stock and white wine, ensuring there are no lumps.
5. 5.
   Bring the sauce to a simmer and cook for 5 minutes, until thickened.
6. 6.
   Season the sauce with salt, pepper, and fresh parsley.
7. 7.
   Gently place the fish fillets into the sauce and poach for 5 minutes.
8. 8.
   Remove the fish fillets from the sauce and set aside.
9. 9.
   Stir in the lemon juice into the sauce.
10. 10.
    Pour the sauce into a baking dish and place the fish fillets on top.
11. 11.
    Sprinkle the breadcrumbs evenly over the fish.
12. 12.
    Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbling.
13. 13.
    Serve hot and enjoy!

Treat your ingredients with care...

• Fish fillets — Choose fresh and firm fish fillets, such as hake or cod, for the best results. Remove any skin or bones before cooking.
• Fish stock — If you can't find fish stock, you can substitute it with vegetable stock or water for a milder flavor.
• Breadcrumbs — For a more flavorful crust, you can mix the breadcrumbs with grated Parmesan cheese or chopped fresh herbs before sprinkling them over the fish.

Tips & Tricks

• To enhance the seafood flavors, you can add a splash of white wine to the fish stock before using it in the sauce.
• For a more indulgent version, you can add a layer of grated cheese on top of the fish before sprinkling the breadcrumbs.
• Serve the Cantabrian-style Fish Bechamel with a side of crusty bread to soak up the delicious sauce.
• If you prefer a lighter version, you can use a mixture of milk and fish stock instead of the traditional bechamel sauce.
• Experiment with different types of fish and seafood to create your own twist on this Cantabrian classic.

Serving advice

Serve the Cantabrian-style Fish Bechamel hot, straight from the oven. Garnish with fresh parsley or lemon wedges for an extra touch of freshness. Accompany the dish with a side of steamed vegetables or a simple green salad to complete the meal.

Presentation advice

To present the Cantabrian-style Fish Bechamel beautifully, use an oven-safe baking dish that can be brought straight to the table. Sprinkle some additional fresh parsley over the golden breadcrumb crust for an appealing pop of color. Serve the dish on individual plates, allowing the creamy sauce to envelop the fish fillets.