Sunday, December 27, 2009

Seafood: Fish, stewed in a creamy sauce

Required: 
white fish fillets 800g 
cream 250g 
vegetable oil 
salt 
sugar 
flour. 


Preparation: 
Fillet of fish with salt, roll in flour and fry in very hot masle.Kak the fish acquires a golden color, pour in the pan lightly sweetened cream. Fish stewed on low heat for 15-20 minutes, then served drenched with cream sauce.

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