Hake Baked with Mushrooms and Béchamel Sauce

Main Dishes | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Hake baked with mushrooms and béchamel sauce

Ingredients

Hake - 1½ kg
Butter - 1.8 oz
Wheat Flour - 1 tablespoon
Cotton Oil - 2 tablespoons
Milk - 17 fl oz
Gruyère cheese - 2.8 oz
Fresh Mushrooms - 4.2 oz
Meyer Lemon Juice - 1 teaspoon
Salt - to taste

Step by Step guide

Step 1

Preheat the oven to 356°F. Lightly season the hake with salt and place it in a deep baking dish.

Step 2

Melt half of the butter in a saucepan, stir in the flour, and cook for 2 minutes. Then gradually pour in the milk in small portions, season with salt, and continue stirring constantly, cooking for another 10 minutes until thickened.

Step 3

Pour the sauce over the fish, sprinkle with cheese, and bake in the oven for 25 minutes until golden brown.

Step 4

Meanwhile, place the mushroom caps in a saucepan, add the remaining butter and a pinch of salt, and pour in the lemon juice. Cook for 6 minutes or until the mushrooms are soft. Remove the saucepan from the heat and set aside.

Step 5

After 25 minutes, remove the dish from the oven and arrange the mushroom caps alongside the fish. Return the dish to the oven and bake for another 5 minutes. Serve immediately from the dish once ready.