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Bechamel sauce with tomatoes for steamed fish and vegetables
Cooking
Step 1
Prepare bechamel sauce according to the classic recipe: In a small container, mix milk, a quarter of an onion head, into which two cloves are stuck, bay leaf and nutmeg. Cook over low heat for 15 minutes. Remove onion, cloves and bay leaf. In a separate bowl, melt 30 g of butter, add flour. Fry over medium heat, stirring occasionally, 3-4 minutes, until lightly golden. Remove from fire, cool. Gradually add flour to milk, stirring constantly. Put the sauce on low heat, bring to a boil, whisking. Cook for 8-10 minutes, stirring often and removing the film, but do not bring to a boil. The sauce should have the consistency of a thick creamy soup. Strain through a sieve. Season with salt and pepper. To the finished bechamel sauce, add 2 tbsp. l. tomato paste or chopped sun-dried tomatoes. Strain. Before serving, add 30 g of softened butter to the sauce.
Ingredients
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