Cream Dory with Bechamel sauce. FISH WITH WHITE SAUCE is a popular dish of Italy & France. FISH fillet is sauted using less spices & WHITE SAUCE / Béchamel sauce is done using butter, flour. In our kitchen, we have been making bechamel sauces for a long time.
Whisk remaining milk into pan; add nutmeg and salt. Season with pepper; remove from heat. Add flour and stir until the butter and flour are well combined. You can have Cream Dory with Bechamel sauce using 9 ingredients and 4 steps. Here is how you cook it.
Ingredients of Cream Dory with Bechamel sauce
- You need 250 g of Cream Dory fillet.
- It’s 1/2 pack of Clara Ole bechammel sauce.
- Prepare 10 g of spring onion leaves.
- It’s of shallots.
- It’s of garlic.
- You need of calamansi or lemon.
- Prepare to taste of salt, pepper.
- Prepare of olive oil.
- It’s 1 teaspoon of butter.
Sauce crème is an original classic cream sauce. It is also one of the simplest variations on béchamel sauce. This one is made by whisking heavy cream into the finished béchamel and adding a little salt and pepper to taste. You can make this sauce a little more interesting by adding chopped chives or parsley.
Cream Dory with Bechamel sauce step by step
- Marinate Cream dory fillets with salt and calamansi or lemon for at least 45mins.
- Saute your shallots, chopped spring onion and garlic in olive oil and butter in low heat.
- Pan fry your marinated cream dory fillets…add pepper on both sides..let it simmer.
- Add your bechammel sauce and simmer for another 3 mins.
If you used a stand mixer, use the rubber spatula and remove the creamed cream cheese from the mixer bowl and place in large mixing bowl. The Lemon Cream Sauce for Fish. This recipe really is all about that Lemon Cream Sauce for fish which is made in the same pan while the fish is baking. It's a simple sauce which actually tastes pretty unimpressive when you first mix it up. But once it's baked and the fish juices mix in with it, it transforms into an incredible sauce.
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