About this recipe:Great recipe to prepare with all those random fish fillets in the back of the freezer! Baked in bechamel sauce and topped with Swiss cheese, this dish is creamy and satisfying.
For the fish
700g fish fillets (cod, carp or pike)
3 tablespoons unsalted butter
For the bechamel sauce
4 tablespoons unsalted butter
2 tablespoons plain flour
salt, to taste
lemon juice, to taste
125ml soured cream
1 egg yolk
4 tablespoons grated Swiss cheese
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Method Prep:15min › Cook:30min › Ready in:45min
For the fish:
Preheat the oven to 180 C / Gas 4.
Melt 1 1/2 tablespoons of butter in a saucepan then spread over the bottom of a baking dish. Arrange the fish fillets in the butter and place a sliver of the remaining butter on each.
Bake for 15 minutes. Remove from the oven.
For the bechamel sauce:
Meanwhile, in a saucepan, melt 4 tablespoons butter and whisk in the flour. Do not brown the mixture. When it starts to thicken, pour in the milk gradually, stirring constantly. Season with salt and bring to the boil. Add lemon juice and soured cream and mix well. Continue cooking and when the sauce is hot, stir in the egg yolk. Mix well and set aside.
Pour the sauce over the pre-baked fish, sprinkle with cheese.
Bake for 15 more minutes until the cheese is melted and golden brown.
If you use cod fillets, drizzle with lemon juice first and set aside for a while.