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Coquille de Poisson
Preparation Time 20 Mins
Cooking Time. 20 Mins
Difficulty = simple
200g of cold
fish (cod, Hake, whiting etc.)
2 garlic cloves.
spoonsfulls of Parsley.
60g of butter.
8 desert spoonsfulls of Bechamel
sauce made from 50g of butter, 2 desert spoons of flour, and ¼lt of milk.
desert spoonsfulls of bread crumbs.
salt and pepper
2. Peal the onions and finely slice, in a
casserole on medium heat add the onions
to 40g of
butter and cook till transluscent.
3. Add the fish to the onions and stir in the
bechamel sauce using a wooden spoon.
4. Peel and finely chop the garlic then add
with the parsley to the mixture.season
with salt and
5. Devide the mixture into individual dishes.
6. Cover the mixture with the
add a knob of butter and put the oven
15mins at 200° (mark 6)
Serve as an
entree with a Muscadet sur lie wine
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