Description
Cooked in wine, delicate fish with delicious sauce.
Ingredients
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Fish fillets
500 g
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Onion
2 piece
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Parsley
12 piece
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Dry white wine
125 ml
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Water
200 ml
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Salt
-
Black pepper
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Carnation
6 piece
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Bay leaf
3 piece
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Butter
50 g
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Flour
2 Tbsp
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Lemon
Cooking
Peeled onions cut into rings and vystelim them bottom of the pan with high walls. Put the buds of clove, Bay leaf and black pepper.
Put the sprigs of parsley.
Ready to "bag" put the pieces of salted and peppered the fillets, and along the wall, pour the wine and water. Cover with a lid and cook on medium heat until the fish is cooked. Because my pieces were thin, they were ready in 7 minutes.
The finished fish spread on a plate and sprinkle with lemon juice, fire it does not turn off.
Instead of lemon I used such a sauce. Do not advertise, but I recommend, if you have to sell has anything like this.
Remaining on the fire the soup cook for another 5-7 minutes. After, take out the parsley, Bay leaf and cloves, we don't need them. Put onion in blender, soup Express and little, about 1/3, add to the onions. Nothing, if onions get a little bit of pepper.
Porirua onion and dilute the remaining broth.
Flour deep fried with butter.
Gradually introduce the broth, and mix thoroughly to avoid lumps, doselevel. The sauce, while stirring, bring to a boil and thickens.
Pour the fish with hot sauce and serve with your favourite side dish. That is amazing - the sauce is absolutely no fishy taste, it is slightly sour, moderately spicy and spicy.
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