Recipe: Yummy Tonguefish Meunière with Spinach Sauce

Tonguefish Meunière with Spinach Sauce. Tonguefish Meunière I saw some delicious-looking fresh tonguefish at the supermarket. There's a lot of difficult recipes out there, but I came up with something easy! I like pepper, so to make it look prettier I put white pepper on one side, black on the other, so that I could use two different kinds.

It's traditionally served over fish that's been dredged in flour and lightly pan-fried, resulting in an easy and elegant meal. 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. I used fresh spinach sauteed it with shallots until it was similar to cooked frozen spinach. You can have Tonguefish Meunière with Spinach Sauce using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Tonguefish Meunière with Spinach Sauce

1. You need 2 of filets Tonguefish (whitefish).
2. It's 3 of sections Spinach.
3. Prepare 1/4 of Onion.
4. It's 1/2 tsp of Butter.
5. Prepare 100 ml of Consommé soup.
6. You need 100 ml of Milk.
7. Prepare 1 1/2 tbsp of Cake flour.
8. Prepare 1 dash of Salt and pepper.

For fish: Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Whiting fillets are pan-fried and topped with a buttery caper sauce in this simple fish recipe that can be made on weeknights or for dinner parties.

Tonguefish Meunière with Spinach Sauce step by step

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..

You may use sole or any other mild fish, as well. I love fish and try to eat it once or twice a week. You can see all my fish recipes here! It's dreamy, delicious and the perfect pairing for the simple white fish. Drain in a colander, pressing to remove any excess moisture.