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Tonguefish Meunière with Spinach Sauce
Tonguefish Meunière with Spinach Sauce

Before you jump to Tonguefish Meunière with Spinach Sauce recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

Most of us have been taught to believe that comfort foods are bad and to be avoided. Sometimes, if your comfort food is basically candy or other junk foods, this is true. Other times, however, comfort foods can be totally nourishing and it’s good for you to consume them. There are some foods that, when you consume them, may boost your mood. When you are feeling a little down and need an emotional pick-me-up, test out a couple of these.

If you wish to battle depression, try consuming some cold water fish. Cold water fish including tuna, trout and wild salmon are high in DHA and omega-3 fatty acids. These are two things that actually help the grey matter in your brain function a lot better. It’s the truth: consuming tuna fish sandwiches can truly help you overcome your depression.

Now you know that junk food isn’t necessarily what you should eat when you want to help your moods get better. Go with these tips instead!

We hope you got insight from reading it, now let’s go back to tonguefish meunière with spinach sauce recipe. To cook tonguefish meunière with spinach sauce you only need 8 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Tonguefish Meunière with Spinach Sauce:
  1. You need 2 filets Tonguefish (whitefish)
  2. Take 3 sections Spinach
  3. Provide 1/4 Onion
  4. You need 1/2 tsp Butter
  5. Take 100 ml Consommé soup
  6. Provide 100 ml Milk
  7. Provide 1 1/2 tbsp Cake flour
  8. Use 1 dash Salt and pepper
Steps to make Tonguefish Meunière with Spinach Sauce:
  1. Sprinkle the fish with salt and pepper, coat with flour, shake off the excess, and cook.
  2. Boil and finely chop the spinach. Finely chop the onions as well.
  3. Heat the butter in a frying pan and sauté the onions. Sprinkle in the cake flour and add the milk in two portions, stirring well so that lumps do not form.
  4. Mix in the consommé soup and spinach. Adjust the taste with salt and pepper.

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