Summary

Ingredients

• 800 g fish fillet (s) (e.. cod, saithe, redfish)

For the sauce:

• 40 g butter
• 50 grams flour
• 375 ml fish stock, or a light broth
• 125 ml white wine
• 1 teaspoon mustard, hotter
• 125 ml cream
• 1 bunch dill
• 250 g mushrooms, fresh
• Butter, for frying
• Lemon juice, fresher to acidify the fish

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Instructions

1. Clean the fish, drizzle with lemon and season with salt. Cut into bite-sized cubes.
2. For the sauce, heat the butter, stir in the flour, add the broth and wine and bring to the boil while stirring without lumps (if the sauce lumps, you can smooth this out quickly with a hand blender). Season the sauce with mustard, salt and pepper and stir in the cream.
3. Cut the mushrooms into slices and fry them in butter in a pan, stir into the finished bechamel. Place the fish cubes in the sauce, bring to the boil briefly and leave to simmer for 10 minutes over a very low heat. The bechamel sauce is very thick at first, but this changes when the fish is cooked in it.
4. Chop the dill and fold in at the end. We eat rice with it.