Steamed cod with asparagus and béchamel sauce
Author:
Dasha Malakhova
Servings: 1
Cooking time: 20 min
Even such a dietary and simple dish as cod with asparagus can be very tasty and festive. It is enough to serve it with an original sauce. But the strongest friendship of white fish dishes is with béchamel sauce! Dasha suggests making it for breakfast today!
Ingredients
| cod fillet 200 g |
| asparagus 3-4 pcs |
| salt |
| BECHAMEL SOUCE: |
| butter 10 g |
| flour 10 g |
| milk 100-120 ml |
| ground ginger |
| orange peel |
| salt |
| pepper |
Instructions
Step 1
Lightly salt the cod fillets and steam them along with the asparagus.
Step 2
Melt the butter in a frying pan, add the flour and fry lightly.
Step 3
Pour in the milk and, stirring with a whisk (to avoid lumps), simmer for 2-3 minutes.
Step 4
Add the orange zest to the sauce and season with salt and pepper.
Step 5
Place the cooked fish and asparagus on a plate and pour over the hot béchamel sauce.
