Milk sauce for fish. Fish in milk with milk sauce White fish in milk sauce

Does your family hate fish dishes? Does your husband say that the most delicious fish is the meat? Children cannot stand it because of the specific “sea” smell, the constant struggle with bones, and the very peculiar taste? Well, let's try to convince them of this.

Let's cook fish that will not just be a hearty dish for dinner, but also a real delicacy!

So, you will need perch or sole fillet, onions, milk and salt. You can also use herbs and spices, just remember that they may overpower the true flavor of the fish.

Defrost the fillet naturally, cut into pieces and rinse in cold water.

Fry the onion in a frying pan until golden-transparent, that is, exactly until the onion becomes sweet.

Dip the fish pieces in flour on both sides and place them in the pan with the onions.

Fry the fish until tender golden brown, first on one side, then on the other. Add milk to completely cover the fish and bring to a boil.

To soak the fish better, pour milk sauce over it from time to time, scooping it out of the pan with a spoon.

Remember that the more onions in the sauce, the sweeter and more tender your dish will be.

Ready fish can be served either hot or cold, with mashed potatoes, rice or vegetables. Bon appetit!

Fish stewed in milk- an easy to prepare but very tasty dish. The fish turns out incredibly tender, with an incomparable milk sauce. I cooked hake fillet, you can use any other similar fish. Can be served with mashed potatoes or rice. Very tasty!

Ingredients

To prepare fish stewed in milk, you will need:

onions - 0.5 pcs.;

fish fillet (I prepared hake fillet) - 500 g;

butter - 2 tbsp. l.;

milk - 1 glass;

flour - 1 tbsp. l.;

salt, ground black pepper - to taste;

parsley (greens) - to taste;

bay leaf - 1 pc.

Cooking steps

Cut the defrosted fish fillet into small pieces.

Pour milk into the pan, add salt, bring the milk to a boil and add finely chopped onion.

Also add black pepper and bay leaf to the pan in the milk.

Boil milk and onions over low heat for 5 minutes, then add butter and fish pieces to the resulting milk sauce.

Simmer the fish in milk for 10-15 minutes over low heat, turning the pieces occasionally (no need to cover the pan with a lid). At the end of stewing (if the sauce has not thickened too much), add flour diluted in a small amount (1-2 tablespoons) of water, mix well and cook for a few more minutes. Sprinkle the fish with chopped parsley and stir. Turn off the gas.

Serve hot, incredibly tender and tasty fish stewed in milk.

So, for the classic bechamel recipe we need the products that every housewife usually has in the refrigerator: milk, butter and flour. All! This is enough to make a base for the sauce.

Often in recipes there are such equivalent substitutions: butter - for margarine, flour - for starch.

Previously, I was calm about margarine, but over time, firstly, I realized that such fat often contains vegetable components, and secondly, no matter how much margarine makes a dish cheaper, you will still notice a difference in taste. It tastes better with butter, but I won’t insist too much.

As for starch, it can serve as a sauce thickener, but the technology for introducing it into the sauce is somewhat different (I will talk about this in more detail at the appropriate stage).

Before making the sauce, be sure to gather all the ingredients so you have them on hand. Because the sauce cooks very quickly and will require your constant attention. Therefore, let's start by measuring the required amount of flour and butter and grating the hard cheese.

For 1 glass of milk, take 2 tablespoons of flour and 2 tablespoons of butter if you plan to prepare a thick milk sauce. So thick that it sticks to a piece of fish, sliding heavily onto the plate. If you need a rarer sauce, then take 1.5 tablespoons of flour and butter. If desired, make rare sauce - 1 tablespoon. The rare sauce is often prepared for stewing or baking dishes.

You can use any cheese for the sauce. Whichever one you take, that’s the accent of taste you’ll get. I used regular hard cheese (Russian) because I wanted to enhance the creamy, milky notes of the sauce.

First of all, place the butter in a hot frying pan and melt it. Watch carefully - the oil should not boil. Enough to melt it.

Now gradually add the flour into the butter. Add little by little, stirring all the time. No need to overcook the flour. Let it be slightly golden in color; the entire butter-flour mixture should be the color of ripe wheat. We ended up with what is called a roux blanc (a French cuisine term).

It could have been done differently. In a dry, hot frying pan, heat the flour, stirring thoroughly, then add the melted butter into it. The end result should be the same in both cases.

If you use starch instead of flour as a thickener, then it does not need to be calcined or fried. The starch is immediately combined with milk, mixed and added to the melted butter.

Add milk to the butter-flour mixture. I've read different opinions about what temperature milk should be. For myself, I chose the simplest method - add room temperature milk to the pan. It’s easier for me this way and I haven’t noticed any particular pitfalls in using cold milk.

After adding milk, stir the sauce all the time and cook for about 4-5 minutes. At first it will seem to you that the sauce is very liquid, but just a couple of minutes will pass and the sauce will begin to thicken rapidly. At this stage, you need to add flavor accents: salt, pepper, nutmeg, sugar and vanillin (for sweet dishes), etc. I limited myself to salt and grated cheese.

A very important point. There is no need to add acidic ingredients to the milk sauce. For example, such as: lemon juice, wine, vinegar and so on. The fact is that when adding acid, the sauce will almost certainly curdle. And then you will have to redo everything. In the case of fish, it is better to pour lemon juice over the prepared portioned piece, and then put a spoonful of ready-made bechamel milk sauce with cheese on top.

Also, when thinking about the thickness of the future sauce, do not forget that you will add cheese. The cheese will add thickness and volume, which means you need to reduce the amount of flour and butter in advance (although my family likes milk sauce to be thick, so I add a small piece of cheese to the same 2 tablespoons of flour and butter). In addition, cheese itself has a salty taste (especially blue cheeses), so be careful with salt.

It is often recommended to strain the finished sauce. I don’t have such a need - the sauce comes out homogeneous and beautiful. Therefore, I immediately serve it hot with pink salmon baked in a sleeve with spices and rose wine. I like to add unique flavor and aroma to my dishes, so I flavored the sauce with a sprig of fresh catnip (a type of mint with lemon essential oils).