Fish Fillet with Basil Cream Sauce

FISH

 

Ingredients:

10 pieces fish fillet (about 180 grams each)

(Salmon. Trout. Snapper, Sole, Garoupa)

1 piece lemon

All purpose flour

½ cup clarified butter

¼ cup butter

½ cup brown sauce

1 cup fish veloute

1 tablespoon chopped fresh basil

½ cup cream

 

Procedure:

1. Season the fish fillets with salt, pepper and lemon juice. Pat dry then dredge in flour. Shake off excess flour then pan-fry in heated clarified butter until done.
2. Heat the butter then sauté onions. Add white wine and reduce to half.
3. Add brown sauce, fish veloute and basil.
4. Simmer for 5 minutes. Season to taste. Stir in cream the remove from heat.
5. To serve, spoon sauce over pan-fried fish fillet.

 

Recipe from The Maya Kitchen Mix and Match Meals 3.

*image courtesy of www.lepinaparasol.com