Tonguefish Meunière with Spinach Sauce

Name: Tonguefish Meunière with Spinach Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

2 servings

2filets Tonguefish (whitefish)
3sections Spinach
1/4Onion
1/2 tspButter
100 mlConsommé soup
100 mlMilk
1 1/2 tbspCake flour
1 dashSalt and pepper

Saved

Steps

1

Sprinkle the fish with salt and pepper, coat with flour, shake off the excess, and cook.
2

Boil and finely chop the spinach. Finely chop the onions as well.
3

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.
4

Mix in the consommé soup and spinach. Adjust the taste with salt and pepper.