Name: Fish shell
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 400 g of hake fillet; 200 g of button mushroom; 2 onion; 40 g of unsalted butter; 4 pinch of fine salt; 50 cl of skim milk; 60 g of wheat flour; 60 g of unsalted butter; 1 g of nutmeg; 4 pinch of fine salt; 4 stalk of flat-leaf parsley; 20 g of unsalted butter; 80 g of breadcrumbs

Fish shell

A recipe for white fish, combined with béchamel sauce and mushrooms, arranged in a shell or in an earthenware dish and baked in the oven with breadcrumbs.

Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 30 minutes

Cost per serving: 1,49 €

Energy: 511 kcal / serving

Nutritional score:

Instructions

1. Prepare the béchamel sauce by melting the butter in a saucepan and adding the flour. Cook the roux while stirring constantly. The mixture should "foam" a little. Slowly add the milk and cook for 3 minutes while stirring to prevent it from sticking to the bottom. Season with salt, pepper, and nutmeg, then set aside.
2. Peel and finely chop the onions.
Peel and slice the mushrooms.
Cut the hake into small pieces.
Sauté the onions in butter in a frying pan, then add the sliced mushrooms and cook for a while. Finally, add the hake and cook for 3 minutes over low heat.
3. Preheat the oven to 180°C (350°F).
Wash and finely chop the parsley.
Mix the parsley with the sauce, then add the filling. Gently mix, adjust the seasoning, and fill the shells or earthenware dishes. Sprinkle with breadcrumbs and add a knob of butter.
Bake for 15 to 20 minutes.