Sole Fillet with Béchamel Sauce à la Gratin

Main Dishes | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Sole fillet with béchamel sauce à la gratin

Ingredients

Sole - 3 pieces
Butter - 0.9 oz
Shrimp - 8.8 oz
Wheat Flour - 1 tablespoon
Cotton Oil - 2 tablespoons
Milk - 9 fl oz
Red Curry Powder - a pinch
Whole egg - 2 pieces
Gruyère cheese - 2.3 oz
Salt - to taste

Step by Step guide

Step 1

Peel the shrimp, saving the shells and heads. Set the flesh aside, and place the shells and heads in a pot along with fish trimmings, covering with water to fully submerge. Season with salt to taste. Bring to a boil, then reduce the heat and simmer for 5 minutes. Strain through a sieve, pressing down with a spoon to extract as much liquid as possible.

Step 2

Lightly season the fish fillet with salt, fold it in half, and place it in a single layer at the bottom of a baking dish.

Step 3

Preheat a skillet to 356°F (you can check by using a cube of yesterday's bread: at this temperature, it should brown within 30 seconds).

Step 4

In a pot, melt the butter along with the olive oil, add the flour, and cook, stirring continuously, for 2 minutes.

Step 5

Gradually add the milk in small portions while stirring, then add 275 ml of the broth made from the shrimp and fish scraps. Cook for 10 minutes until thickened.