Name: Pan Seared Fish and Mushrooms in Bechamel Sauce recipe by Dr-Nilanjana Bhattacharyya at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: Butter 4 tablespoons; Plain Flour 2 tablespoons; Milk 11/4th cup; Black pepper powder; Salt; Lime juice; Thick White boneless fish fillet 2; Button Mushrooms 3-4 diced

ABOUT Pan Seared Fish and Mushrooms in Bechamel Sauce RECIPE

A dish which uses the classic French sauce made primarily out of butter, flour and milk. When added to oan seared fish and mushrooms in butter an exquisite taste comes up.

Ingredients Serving: 2

Butter 4 tablespoons
Plain Flour 2 tablespoons
Milk 11/4th cup
Black pepper powder
Salt
Lime juice
Thick White boneless fish fillet 2
Button Mushrooms 3-4 diced

Instructions

Bechamel sauce:
In a deep bottomed saucepan melt 2 tablespoons of butter.
Add 2 tablespoons of plain flour and stir well. Cook 2 minutes.
Now add 1+1/4th cup of hot milk and stir well.
Add black pepper powder and a bit of salt according to taste.
Cook in low flame till the sauce becomes thick and lump free.
Pan seared fish and mushroom:
Marinate the fish fillet with salt, black pepper powder, and lime juice and keep aside for 15 minutes.
Cut 3-4 button mushrooms and keep aside.
Heat 2 tablespoons of butter and place the marinated fish pieces in it..sear both sides.
After the fish is done add the chopped mushroom and saute a bit in the same pan.
Now pour the Bechamel sauce over the Fish and serve hot with the sauted mushrooms.

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