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Swordfish with White Sauce

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $15

INGREDIENTES

  • Fish

    • 🐟 2 slices swordfish

  • Vegetables

    • 🧅 1/2 onion, sliced
    • 🍄 1 pack shimeji mushrooms

  • Seasoning

    • 1 tbsp flour
    • 🧂 Pinch of salt and pepper
    • Dried parsley, to taste

  • Cooking Oil

    • 1/2 tbsp salad oil

  • Dairy

    • 🧈 20g salted butter
    • 🥛 200ml milk

  • Condiments

    • 1/2 tsp consomme
    • 🧂 1/3 tsp salt
    • 🧂 Pepper, to taste

PASSOS

1

Slice the onion thinly and cut the root off the shimeji mushrooms, separating them into bite-sized pieces.

2

Cut the swordfish into bite-sized pieces, season with salt and pepper, and coat with 1/3 of the flour (1 tsp).

3

Heat salad oil in a frying pan over medium heat, add the swordfish, and cook until golden brown. Remove from the pan.

4

In the same pan, melt butter, add the onion and shimeji mushrooms, and sauté until softened. Add the remaining flour (2 tsp) and cook until no longer powdery.

5

Add milk, consomme, salt, and pepper, and simmer over low heat for 5–6 minutes until thickened.

6

Return the swordfish to the pan and gently mix. Serve on a plate and garnish with dried parsley.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 25g
    Proteína
  • 15g
    Carboidratos
  • 20g
    Gorduras

💡 Dicas

Use fresh swordfish for the best flavor.Pair with steamed vegetables or rice for a complete meal.Adjust seasoning to taste, especially the salt and pepper.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.