Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, cod meunière with easy cream sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Cod Meunière with Easy Cream Sauce is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Cod Meunière with Easy Cream Sauce is something that I’ve loved my entire life.
TRUE & TESTED RECIPE for Pan Fried Cod with Meuniere Sauce. How to Make Pan Fried Cod and Meunier Sauce. So much easier doing the flour first and then the egg.
To begin with this recipe, we have to prepare a few components. You can cook cod meunière with easy cream sauce using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Cod Meunière with Easy Cream Sauce:
- Take 2 fillets White fish (e.g. pacific cod or lightly salted cod)
- Prepare 1 Salt, pepper
- Prepare 1 Plain flour
- Prepare 1 -1 1/2 tablespoons Butter or margarine
- Prepare 1 White wine or Japanese sake
- Prepare The sauce:
- Prepare 1 tbsp ● Butter or margarine
- Take 1 tbsp or less ● White flour
- Prepare 100 ml ● Milk
- Prepare 1 tsp or less ● Mentsuyu
- Get 1 dash ● Pepper
- Get 1 ● Parsley (optional)
Meunière (UK: /ˌmɜːniˈɛər/, US: /ˌmʌni-/; French: [mønjɛːʁ]) refers to both a sauce and a method of preparation, primarily for fish. The word itself means "miller's wife". Thus to cook something à la meunière was to cook it by first dredging it in flour. Cod fish with tomato cream sauce A favorite I will make again and again.
Instructions to make Cod Meunière with Easy Cream Sauce:
- Season the fish with salt and pepper, and coat it with the flour (do not over season it). If you are using lightly salted cod, season with pepper only and coat with flour.
- Heat the butter in a skillet, arrange the fish, and pan-fry it until golden. Turn it over, pour in a small amount of white wine, cover it, then steam the fish.
- Once it is done cooking, transfer it onto a plate.
- In a skillet, add the butter and the flour from the ● ingredients list for the sauce and sauté over low heat. Once the butter and the flour are incorporated, add the milk little by little.
- Once it starts to thicken, add the mentsuyu and a pinch of black pepper at the end and the sauce is done!
- Pour the sauce over the cooked fish, garnish it with parsley and enjoy.
So easy and good and It didn't need the cream. Sauce is delicious with a few tweaks This recipe was nice that it cooked in one pan. For the sauce I used double the amount of tomatoes and used fire roasted. Add cod fillets, both garlic halves (with skin on, cut side up), and cherry tomatoes in a single layer, then drizzle with olive oil and season with salt and pepper. Turn off heat and insert immersion blender into pot; blend until smooth and stir in heavy cream.
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