Cod Meunière with Easy Cream Sauce
Cod Meunière with Easy Cream Sauce

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, cod meunière with easy cream sauce. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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.

Cod Meunière with Easy Cream Sauce is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Cod Meunière with Easy Cream Sauce is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have cod meunière with easy cream sauce using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Cod Meunière with Easy Cream Sauce:
  1. Get 2 fillets White fish (e.g. pacific cod or lightly salted cod)
  2. Make ready 1 Salt, pepper
  3. Get 1 Plain flour
  4. Get 1 -1 1/2 tablespoons Butter or margarine
  5. Get 1 White wine or Japanese sake
  6. Make ready The sauce:
  7. Get 1 tbsp ● Butter or margarine
  8. Get 1 tbsp or less ● White flour
  9. Make ready 100 ml ● Milk
  10. Prepare 1 tsp or less ● Mentsuyu
  11. Make ready 1 dash ● Pepper
  12. Take 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:
  1. 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.
  2. 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.
  3. Once it is done cooking, transfer it onto a plate.
  4. 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.
  5. Once it starts to thicken, add the mentsuyu and a pinch of black pepper at the end and the sauce is done!
  6. 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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