Cod a LA Bechamel
Ingredients
Directions
Prepare the fish
Flake the cod carefully, leaving out all skin and bone.
Make the sauce
Put the béchamel in a stewpan with the butter, and stir it over the fire until the butter is melted.
Add seasoning, put in the fish, and mix it well with the sauce.
Bake and serve
Make a border of fried bread round the dish, lay in the fish, sprinkle over with bread crumbs, and baste with butter.
Brown either before the fire or with a salamander, and garnish with toasted bread cut in fanciful shapes.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Cod (in the method)
- Forms the flaked body of the dish, giving it its main texture and bulk.
- Béchamel
- Provides a creamy, binding sauce that holds the flaked fish together.
- Butter (in the method)
- Adds richness and helps the top brown when basted over the dish.
The step that matters
Mixing the fish into the sauce. Fish is delicate and breaks down easily, so mixing it gently keeps flakes intact while still coating them evenly in the sauce.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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