Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, tonguefish meunière with spinach sauce. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Meunière is a French sauce typically made from three simple ingredients: butter, lemon and parsley. In our version, we're adding briny capers to the sauce, and serving it all with aromatic jasmine rice and rich creamed spinach—or spinach sautéed, drained and finished with silky crème fraîche, butter and. This simple, classic French preparation of brown butter, lemon, and parsley, is an easy way to enjoy any succulent, delicately-flavored fish.
Tonguefish Meunière with Spinach Sauce is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Tonguefish Meunière with Spinach Sauce is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook tonguefish meunière with spinach sauce using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Tonguefish Meunière with Spinach Sauce:
- Prepare 2 filets Tonguefish (whitefish)
- Get 3 sections Spinach
- Get 1/4 Onion
- Make ready 1/2 tsp Butter
- Get 100 ml Consommé soup
- Make ready 100 ml Milk
- Prepare 1 1/2 tbsp Cake flour
- Take 1 dash Salt and pepper
How To Make Sole Meunière With Chef Ludo Lefebvre. A quick and easy Fish A La Meunière recipe, from our authentic French cuisine collection. Find brilliant recipe ideas and cooking tips at Gousto. Heat a frying pan until hot, add the remaining butter, the spinach and three tablespoons of water and cook for two minutes, or until just wilted.
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.
To serve, spoon the spinach into the middle of serving plates. Top with the fillets of sole and spoon the sauce over the top. This easy fish meunière (fish in butter sauce) is seared in butter and oil, and served with a lemon and butter sauce. Legend has it that Julia Child's love affair with food began after a delicious escapade (a.k.a.- dinner) with a dish of Sole Meunière. Julia's decadent dish featured True Dover Sole— a.
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