Béchamel is a sauce originally from France, widely used in Catalan cuisine, especially for some dishes based on Italian pasta and in many “au gratin” dishes, vegetables, and fish.

It is a very easy sauce to make and it is normally covered by sprinkling it with a layer of grated soft cheese, with butter shavings and later baked in the oven.

A bad habit in many bars and restaurants in our country is to translate as sandwich any type of cold meat or other filling that goes between two slices of bread, when really only very few sandwiches are made with sliced bread. Basically cheese and ham are made with sliced bread, some of the cold vegetable type, with lettuce etc. with mayonnaise and with mayonnaise and tuna.

Boquerón is the Spanish name for the fish when it is fresh. In addition to the preparation that is made  in salt, as we have explained in the section on anchovies or its canned preparation, this fish is traditionally eaten in two popular ways. In vinegar, the fillets are prepared with very minced garlic and parsley are dipped in vinegar and sometimes a little oil is added, their final appearance is the same as that of an anchovy but white in colour.