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www.gites-with-pools.co.uk 2007.
Coquille de Poisson
Preparation Time 20 Mins
Cooking Time. 20 Mins
Difficulty = simple
| Serves 4 people |
Preparation.
200g of cold
fish (cod, Hake, whiting etc.)
3 onions.
2 garlic cloves.
3 desert 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.
4 desert spoonsfulls of bread crumbs.
salt and pepper
3 onions.
2 garlic cloves.
3 desert 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.
4 desert spoonsfulls of bread crumbs.
salt and pepper
1.
Prepare the
Bechamel sauce.
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 pepper.
5. Devide the mixture into individual dishes.
6. Cover the mixture with the bread crumbs
add a knob of butter and put the oven for
15mins at 200° (mark 6)
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 pepper.
5. Devide the mixture into individual dishes.
6. Cover the mixture with the bread crumbs
add a knob of butter and put the oven for
15mins at 200° (mark 6)
Serve as an
entree with a Muscadet sur lie wine