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Lorenza

Lorenza Ávila

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Recipe of Fish with Creamy Poros Sauce
Recipe

Fish with Creamy Poros Sauce

25 min
Easy
17
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A delicious recipe to prepare fish fillets like snook or salmon. The creamy pore sauce is delicious!
Learn more about Lorenza Ávila

Ingredients

4 servings
  • 3 spoonfuls of unsalted butter
  • 1/2 Cup of leek only the white and light green part, cut into 1 cm pieces.
  • 1/3 of Cup of dry white wine
  • 1/3 of Cup of cream
  • 2 spoonfuls of scallion finely chopped
  • 1/4 of Cup of chicken soup
  • 1 tablespoon of olive oil
  • 4 white fish fillets like Snook with his skin

    Preparation

    Melt the butter in a pan over medium-low heat.
    Add the pores into pieces, and let them cook for about 5 minutes.
    Add the white wine and leave another 4 minutes, until the pores are smooth.
    Add the cream and chives. Wait for it to boil and lower the heat a little.
    Put salt and pepper. Remove from heat and take half of the mixture and put it in a blender.
    Add the chicken stock to the blender until a sauce is made.
    Meanwhile, heat the olive oil in a pan over medium heat.
    Season the fish fillets with salt and pepper and place them in the pan with the skin facing down. Let them brown on the bottom, about 5 minutes.
    Turn over the fish fillets and leave for another 4 minutes, until cooked. Reserve on a plate.
    Put a steak on each plate and bathe with the pore sauce.

    PRESENTATION

    It can be served with an arugula salad or with asparagus.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    382
    kcal
    19%
    Carbohydrates
    5.7
    g
    1.9%
    Proteins
    37.9
    g
    76%
    Lipids
    20.7
    g
    32%
    Fiber
    0.7
    g
    1.5%
    Sugar
    1.8
    g
    2.0%
    Cholesterol
    140
    mg
    47%
    Esha
    Rate this tip
    Ratings (1)
    Mike Porta
    14/08/2018 16:11:30
    Me gustó, pero creo que las proporciones de los ingredientes pueden modificarse para obtener mejores resultados en la receta, saludos!

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