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The classic milk sauce is nothing more than the world-famous bechamel sauce. Every cook knows how to cook it. And having learned how to quickly and correctly cook such a sauce, you can, using various additives to taste, vary the shade of aroma and taste, and the consistency of the sauce.

Bechamel is made very simply. However, to achieve the perfect result, you need to know a few secrets. I will gladly share all the secrets with you!

And to show how easy it is to change the basic recipe, we will not prepare a classic béchamel, but with the addition of cheese. And we will get a delicious milk sauce for fish.

  • General \ asset cooking time: 10 minutes \ 10 minutes
  • Servings Per Container: 5 Servings
  • Calories (100g): 214 kcal
  • Cost: very economical

How to make milk sauce for fish

  • Milk - 1 tbsp. (200 ml)
  • Wheat flour - 2 tbsp
  • Butter - 2 tbsp
  • Hard cheese - 70 g
  • Salt to taste

Preparation:

  • So, for the classic béchamel recipe, we need such products that every housewife usually has in the refrigerator: milk, butter and flour. Everything! This is enough to make the base for the sauce.

    Often in recipes there are such equivalent substitutions: butter - for margarine, flour - for starch.

    Previously, I was calm about margarine, but over time, firstly, I realized that such fat often contains vegetable components, and secondly, no matter how margarine makes the dish cheaper, you will still feel the difference in taste. It tastes better for me with butter, but I won't insist too much.

    As for starch, it can serve as a thickener for the sauce, however, the technology for introducing it into the sauce is somewhat different (I will tell you more about this at the appropriate stage).

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  • Before preparing the sauce, be sure to try to collect all the ingredients,to have them at your fingertips. Because the sauce cooks very quickly and will require your constant attention. Therefore, let's start by measuring out the required amount of flour and butter and rubbing hard cheese.

    For 1 glass of milk, take 2 tablespoons of flour and 2 tablespoons of butter in the event that you plan to make a thick milk sauce. So thick that it sticks to a piece of fish, sliding heavily onto a plate. If you need a rarer sauce, use 1.5 tablespoons each of flour and butter. If desired, make a rare sauce - 1 tablespoon each. A rare sauce is often prepared in order to stew or bake a dish in it.

    You can take any cheese for the sauce. Whichever you take - that is the accent of taste you will get. I used regular hard cheese ("Russian") because I wanted to enhance the creamy, milky notes of the sauce.

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  • First of all, on a hotsend butter to the pan and melt it. Watch carefully - the oil should not boil. It is enough to melt it.

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  • Now we gradually introduce flour into butter. Add a little, stirring all the time. You don't need to overcook the flour. Let it be slightly golden in color, the whole buttery-flour mixture should be the color of ripe wheat. As a result, we got the so-called white ru (a term in French cuisine).

    You could have done otherwise. In a dry hot frying pan, calcine the flour, stirring thoroughly, then add the already melted butter into it. As a result, you should get the same result in both cases.

    If you use starch instead of flour as a thickener, then it does not need to be calcined or fried. The starch is immediately combined with milk, mixed and added to the melted butter.

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    Things to know (Q&A)

    What is Japanese white sauce made of?

    You can use it for any recipe requiring milk.

    What can be used instead of fish sauce?

    Although we love fresh dill , dried dill is a great alternative that lasts for months on the shelf and packs much more herbaceous flavor per teaspoon. Pair it with paprika to add some extra peppery flavor and lemon pepper (you can substitute black pepper and lemon zest if needed) for a touch of citrus-y zing.

    What can you put on fish for Flavour?

    Although we love fresh dill , dried dill is a great alternative that lasts for months on the shelf and packs much more herbaceous flavor per teaspoon. Pair it with paprika to add some extra peppery flavor and lemon pepper (you can substitute black pepper and lemon zest if needed) for a touch of citrus-y zing.

    Can you use UHT milk to make cheese sauce?

    Some tasters also noticed a slightly muted chocolate flavor in the pudding and a slightly creamier texture in the mac and cheese. ... UHT milk is an acceptable substitute for pasteurized milk when cooking but, depending on the dish, you may notice a slight difference in flavor or texture.

    Can you use UHT milk in white sauce?

    You can use it for any recipe requiring milk .

    What can you do with UHT milk?

    Long-life milk can be used for cooking in the same way you would use fresh milk, but the advantage about cooking with long-life milk is that it is already at room temperature. As foodies might know, this is a real positive when baking! ... Once opened, long-life milk must be refrigerated and used within seven days.

    Do you rinse fish after soaking in milk?

    Usually just rinse fresh fish well with water . Little egg/milk wash and half and half flour and fryin'n magic and into the oil they go.

    Can you Soak fish in regular milk?

    Milk doesn't mask the smell or soak it up from the fish ; instead, it actually reverses the chemical reaction that created the odors in the first place. Soaking a thin fillet for as few as 10 to 15 minutes can make it taste milder, and for thicker fillets or steaks, you can fearlessly double the soaking time.

    What kind of milk do you Soak fish in?

    1. The night before you plan to grill, place salmon fillets in baking dish, cover fillets with the coconut milk . Wrap plastic wrap over the dish and place in fridge. Let soak in milk for at least 4 hours, if not overnight.

    Should I soak fish before cooking?

    Soaking fish in brine or water before cooking to remove any muddy taste is not necessary. ... We prefer never to wash or soak whole or filleted fish in water or any other solution (except a marinade) before cooking as it affects the texture, and ultimately, the flavour of the fish.