Bechamel de poisson is a traditional fish dish originating from Mauritius. The dish consists of fish in bechamel sauce and the list of ingredients includes white-fleshed fish, white wine, bouquet garni spices, onions, lemon, seasonings, and bechamel sauce.

The sauce is usually made with a combination of flour, butter, milk, nutmeg, bay leaves, salt, and pepper. The fish is boiled until fully cooked, and it's then topped with the bechamel sauce, which shouldn't be too thick nor too liquid. Before serving, the dish is often garnished with parsley.