Ingredients
:
250 g skinless fish fillet (thick meat fish) - cut to cutlets
20 g butter
1/2 small onion - finely diced
1 celery stalk - cut to 1 cm long
1 garlic - chopped finely
10 g flour
400 ml Stock (chicken, clams, or prawn)
2 golden potatoes - diced 1.5 cm
1 bay leaf
1 sprig thyme
120 ml milk
Salt, crushed black pepper
Method :
- heat butter in a pot with medium heat, until bubbly
- saute onion, garlic, and bay leaf until fragrant
- add thyme, saute until cooked properly
- add flour, mix properly
- pour stock and stir vigorously until mixed and no lumps. Bring to boil
- once boiling, add potatoes. Cook until potatoes are 3/4 done around 8 minutes
- add fish cutlets and celery, simmer for 5 minutes
- add milk, stir until well mix and simmer for another 3 minutes
- season with salt and pepper
- serve hot or warm
- garnish with tomato cherry and thyme
250 g skinless fish fillet (thick meat fish) - cut to cutlets
20 g butter
1/2 small onion - finely diced
1 celery stalk - cut to 1 cm long
1 garlic - chopped finely
10 g flour
400 ml Stock (chicken, clams, or prawn)
2 golden potatoes - diced 1.5 cm
1 bay leaf
1 sprig thyme
120 ml milk
Salt, crushed black pepper
Method :
- heat butter in a pot with medium heat, until bubbly
- saute onion, garlic, and bay leaf until fragrant
- add thyme, saute until cooked properly
- add flour, mix properly
- pour stock and stir vigorously until mixed and no lumps. Bring to boil
- once boiling, add potatoes. Cook until potatoes are 3/4 done around 8 minutes
- add fish cutlets and celery, simmer for 5 minutes
- add milk, stir until well mix and simmer for another 3 minutes
- season with salt and pepper
- serve hot or warm
- garnish with tomato cherry and thyme
Resep Oleh : Chef Winnie Kusumawardhani
Tayang : Selasa 05 Maret 2013
No comments:
Post a Comment