Easiest Way to Make Quick Tonguefish Meunière with Spinach Sauce
Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Super Quick Homemade Tonguefish Meunière with Spinach Sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tonguefish Meunière with Spinach Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tonguefish Meunière with Spinach Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tonguefish Meunière with Spinach Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few ingredients. You can have Tonguefish Meunière with Spinach Sauce using 8 ingredients and 4 steps. Here is how you cook it.
I usually just bake the fish, but the flavor is rather light, so I wanted to see if I could make it delicious.
Mix the sauce well while adding the milk so that it doesn't form lumps.
Serve with your favorite vegetables. Recipe by Chon328
Ingredients and spices that need to be Prepare to make Tonguefish Meunière with Spinach Sauce:
- 2 filets Tonguefish (whitefish)
- 3 sections Spinach
- 1/4 Onion
- 1/2 tsp Butter
- 100 ml Consommé soup
- 100 ml Milk
- 1 1/2 tbsp Cake flour
- 1 dash Salt and pepper
Instructions to make Tonguefish Meunière with Spinach Sauce
- Sprinkle the fish with salt and pepper, coat with flour, shake off the excess, and cook.
- Boil and finely chop the spinach. Finely chop the onions as well.
- Heat the butter in a frying pan and sauté the onions. Sprinkle in the cake flour and add the milk in two portions, stirring well so that lumps do not form.
- Mix in the consommé soup and spinach. Adjust the taste with salt and pepper.
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