Mullet with Béchamel Sauce Recipe

Mullet with Béchamel Sauce Recipe

 
Adequate for babies nine months of age on up. Makes 2 servings.

Ingredients
150 grams of cleaned mullet
6 tablespoons of béchamel sauce
A few drops of lemon
A few parsley leaves

Preparation

  1. Cook the mullet in the papillote style with the lemon drops and the parsley leaves for around 10 minutes. You can also boil it but it will not turn out as tasty.
  2. Remove the aluminum foil once done and place the fish in bit broken up over two individual plates that can be put in the oven.
  3. Add in two tablespoons of the leftover cooking liquid into the béchamel sauce.
  4. Then spread this sauce over the fish. Keep the leftover portion adequately, and place the other in the oven to brown on the top for around 4 minutes.

You can also add a little bit of low fat cheese on the top but it is not needed in order to brown the top of this meal in the oven.

 
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