Fish in white sauce

The sauce used for this is just a plain old bechemel, with the addition
of a good dose of ground black pepper.
1 lb. any fleshy fish – fillets of steaks
1 onion finely sliced
1 large tomato finely chopped
2 cloves garlic, finely chopped
1/4 piece ginger, finely chopped
4 peppercorns
2 tsp oil
1 tsp mild vinegar

Fry the sliced ingredients until the onion browns. Add one or two cups of water
and the peppercorns.

Bring to the boil and add the fish and vinegar.

Gently simmer until the fish is done. Serve with your own favorite bechemel.

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