So, for the classic béchamel recipe, we need the products that every housewife usually has in the refrigerator: milk, butter and flour. All! 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).

Before preparing the sauce, be sure to try to collect all the ingredients so that they are at your fingertips. Because the sauce prepares 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 more rare sauce, then take 1.5 tablespoons 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.

First of all, we send butter to a hot frying pan and melt it. Watch carefully - the oil should not boil. It is enough to melt it.

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 of 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. In the end, 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.

Add milk to the butter-flour mixture. I read different opinions about what temperature the milk should be. For myself, I chose the easiest way - I add milk at room temperature to the pan. It's easier for me and I didn't notice any special pitfalls in using cold milk.

Stir the sauce after adding milk all the time and cook for about 4-5 minutes. At first it will seem to you that the sauce is very liquid, but literally a couple of minutes will pass and the sauce will begin to thicken rapidly. At this stage, you need to add flavoring accents: salt, pepper, nutmeg, sugar and vanillin (for sweet dishes), etc. I limited myself to salt and grated cheese.

A very important nuance. You don't need to add sour ingredients to the milk sauce. For example, such as: lemon juice, wine, vinegar and so on. The fact is that with the addition of acid, the sauce will almost certainly curdle. And then you have to redo everything. In the case of fish, it is better to pour the finished portioned slice with lemon juice, and only then put a spoonful of ready-made bechamel milk sauce with cheese on top.

Also, when thinking over the thickness of the future sauce, do not forget that you will be adding cheese. The cheese will add thickness and volume, which means you need to reduce the amount of flour and butter in advance (although my family likes the thick milk sauce, so I put a small piece of cheese with the same 2 tablespoons of flour and butter). Plus, cheese itself tastes salty (especially moldy cheeses), so be careful with salt.

Straining the finished sauce is often recommended. I don't have such a need - the sauce comes out smooth and beautiful. Therefore, I immediately serve it hot to the pink salmon baked in a sleeve with spices and rose wine. I like to add a different flavor and aroma to my dishes, so I flavored the sauce with a sprig of fresh catnip (a type of mint with lemon essential oils).

River, splashing in my frying pan. Milk sauce is on the stove and boils up to whet your appetite. Everyone is looking forward to dinner with impatience, it was caught with my great luck!

Fishermen sometimes do not bite fish, but I always do the opposite. I respect fishing since childhood, as well. Even if there are a bunch of fishing rods around, all the inhabitants of the reservoir peck at my hook. So yesterday it all happened, a neighbor on the river fell into the mercy of fish. And I came, spread out the bit and immediately pulled out the handsome carp.

A neighbor in the morning who was tormented without a bite said: "The fry will be cool with you today." Frying fish will not be difficult for me, I want to cook a carp with milk. The matter did not stop there, I don’t know how long it all lasted, but I pulled the carp out another heel, my neighbor, my little man, was completely upset. I gave him the same bait as mine, but the poor fellow does not bite the fish not the devil.

The unfortunate man quickly reeled off his gear, moved to another place in a fit of his passion. But in the new place, that fisherman could not catch a carp in any way. I was going to go home soon, maybe he will end up with such a hemorrhoid. I cannot call it another word when the carp for corn does not want to take it. I came home and wrote about sausages and ran away to cook fish in milk. I peeled the carp, went for milk, and stewed it with the onions in a frying pan.

Milk sauce

• 1.5 cups milk
• half a glass of water
• two tablespoons of butter
• two tablespoons of flour
• two onions
• pepper
• vegetable oil

First I will prepare milk sauce for the fish. Since in the future it will be useful to us when we start to let the carp in milk. I put flour and butter in one bowl.

I rub it well.

I ignite a little in a frying pan.

With continuous stirring, pour in hot milk diluted with half a glass of water. I cook for 5 minutes.

I fry the finely chopped onion in vegetable oil and add to the milk sauce. I continue to cook for 7-8 minutes.

Then I take it off the stove. Salt, pepper, cool and rub through a sieve.

Fish in milk

• one kilogram of fish
• three onion heads
• 1.5 cups milk
• one glass of milk sauce

I start to cook the fish. For this dish, in principle, not only carp is suitable. You can go "fishing" to the store. or sea bass, which at that time will "peck" in your store. Do not be afraid in the store always "biting" if the "bait" in your pocket is not transferred. And the quantity and quality of the catch directly depends on its quantity. Yeah ... it's a pity that in super markets I'm not as lucky as fishing. Okay, back to my "friends" pots.

Finely chop the onion and fry it in oil. I throw pieces of fish into a saucepan, mix with onions and pour hot milk. Salt just a little bit. I admit it for 25 minutes.

Pour one glass of milk sauce into the fish and bring to a boil. So both on! And what about me to the question that I asked in so no one answered or the money is not needed by anyone? Although not big, but still money. The answer lies on the surface. You can ask leading questions, well, just not very leading. If you read the article carefully, there is already a hint in it. I am waiting for answers in the comments. And in conclusion, not a great epilogue.

Fish stewed in milk - easy to prepare, but very tasty dish. The fish turns out to be incredibly tender, with an incomparable milk sauce. I prepared hake fillets, you can take any other similar fish. Serve with mashed potatoes or rice. Very tasty!

Ingredients

To prepare fish stewed in milk, you will need:

onions - 0.5 pcs.;

fish fillet (I cooked hake fillet) - 500 g;

butter - 2 tbsp. l .;

milk - 1 glass;

flour - 1 tbsp. l .;

salt, black pepper - to taste;

parsley (greens) - to taste;

bay leaf - 1 pc.

Cooking steps

Cut the defrosted fish fillets into small pieces.

Pour milk into a frying pan, add salt, bring milk to a boil and add finely chopped onion.

Also put black pepper and bay leaf in a pan in milk.

Boil milk and onions over low heat for 5 minutes, then add butter and fish pieces to the resulting milk sauce.

Simmer the fish in milk for 10-15 minutes over low heat, periodically turning the pieces (you do not need to cover the pan with a lid). At the end of stewing (if the sauce is not too thick), add flour diluted in a small amount (1-2 tablespoons) of water, mix well and cook for a few more minutes. Sprinkle the fish with chopped parsley and stir. Turn off the gas.

Serve hot, incredibly tender and tasty fish stewed in milk.

Does your household hate fish dishes? Does the husband say that the most delicious fish is meat? Children can't stand it because of the specific "sea" smell, the constant struggle with bones, a very peculiar taste? Well, let's try to convince them of this.

Let's cook fish that will be not just a hearty meal for dinner, but also a real treat!

So, you will need perch or sole fillet, onions, milk and salt. You can also use condiments and spices, just remember that they can drown out the true taste of the fish.

Defrost fillets naturally, cut into pieces and rinse in cold water.

Fry the onion in a pan until golden-transparent, that is, until the state when the onion becomes sweet.

Dip the pieces of fish in flour on both sides and put them in a pan with the onion.

Fry the fish until tender golden brown, first on one side, then on the other. Pour in milk to completely cover the fish, bring to a boil.

To help the fish soak, sprinkle milk sauce on top from time to time, scooping it out of the pan with a spoon.

Remember that the more onions in the sauce, the sweeter and more tender your dish will be.

Ready-made fish can be served hot or cold, with mashed potatoes, rice or vegetables. Enjoy your meal!