Sunday, 16 July 2017

HOW TO MAKE SEARED TANIGUE WITH VELOUTE SAUCE

SEARED TANIGUE WITH VELOUTE SAUCE INGREDIENTS AND PROCEDURES.



4 Pcs Tanigue Fillet (200 grams each)
1 Bunch Dill (Chopped)
1 Pc Lemon (Juice)
Salt
Pepper

Veloute Sauce
1 Tbsp Capers
1 Pc Lemon
2 Pcs Shallots
¼ Cup White Wine Vinegar

Buttered Vegetables
Rice Brown Rice

Procedure:
1. Marinade tanigue fillet with dill, lemon juice and then season with salt and pepper.
2. Heat pan then pan sear for 3 minutes on each side. Set aside to rest.
3. On a pan add white wine and shallots then simmer until vinegar has reduced.
4. Add in capers then pour in veloute.
5. Squeeze in lemon then whisk until smooth.
6. Season with salt and pepper then serve with fish.

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