Now this is a first, dear friends; you’ll probably have noticed that I’d never blogged about any fish recipe before – well, that’s because I’m not really usually very keen on fish… Once a month, all right, if it has to be, but not nearly as often as my darling husband, who loves fish in any shape or form, would like. Still, fish is very good for us, it’s got nutrients that no other food has got, and we should all have it on a regular basis. But – how do you make it taste really nice??
Then, one day, I remembered that when I was a kid back in Germany, my Mum used to get those frozen fish fillets with a delicious sauce on top that made the fish so much more bearable – and I realized, looking online, that it’s simply fish fillet au gratin, with a bechamel sauce and breadcrumbs, and, of course, endless possibilities for variations!
So, I’ve tried out one of them, with broccoli added to the sauce, and it turned out really nice – I think we’re going to have a lot more fish dinners from now on, much to the delight of my darling Ian. So, consider this, dear friends, if you’re looking for a new way of preparing fish that’ll get even the biggest fish hater interested; it’s not at all difficult, either, here are the ingredients (for 4 portions):
300g fish fillet, 300g broccoli, 300ml milk, 150g grated cheese, 150g breadcrumbs, 50g butter, 3tbsp flour, 2tsp Dijon mustard, salt, pepper, dill, 2-3 tbsp olive oil
Cook the broccoli (cut into chunks) in salted water for 10 minutes, sieve and let it cool down a bit, then chop it.
Heat up the butter in a pot, add the flour, then whisk in the milk, cook for 2-3 minutes, then add the mustard, salt, pepper, dill, the chopped broccoli and the cheese. Cook for 4-5 minutes until it’s really creamy.
Put the fish in an oiled baking tin, pour the sauce over it. In a bowl, mix the breadcrumbs with the olive oil, then sprinkle them over the sauce.
Bake at 180° for 45 minutes.
Serve with boiled potatoes or chips.
I can assure you, my friends, that the sauce will make the fish taste entirely different – really yummy, actually! Whether you want to convince yourself or someone else of the fact that fish can make a great and tasty meal, this is one of the best ways of doing it… And, of course, there are no limits to your creativity concerning the veg you put into the sauce; I’m already planning on trying out tomatoes or spinach next time!