Milk Fish Made for Its Own Delicate Creme Sauce.

Danny Peter Flores
Mar 10, 2017
1 min read

Updated: Dec 13, 2021

Ingredients:

Philippine (national) milk fish steaks (3.5" thickness)

White Sauce: (chardonnay vin blanc)

butter

olive oil

creme (18%)

flour (to thicken)

lemon juice

roasted garlic (pressed)

oignon

red peppers (roasted)

tamarind paste (prepared)

Dijon mustard (prepared)

(no Worcestershire sauce)

salt & pepper

saffron (optional)

Angostura bitters

Garnishings:

Black olives

Russian or Norge black caviar

lemon zest

Accompaniments:

(No pasta with side dish)

Boiled baby carrots in chicken broth, honey, tarragon and parsley finished in oven.

Canadian quinces (fruity & aromatic when cooked) in buttered syrup sauce (butter, apple juice & chardonnay vin blanc).

Saffron (added) rice (cup) topped with red pepper and poached raisin

or French crusty bread.

Chardonnay (white wine).

After dinner vodka with schnapps (optional).

Instructions: Make sauce by melting butter, add oil and sautee in garlic, oignon, peppers, tamarind, Dijon mustard and then the fish to brown. Add Chardonnay (as liquid to sauce) with water and then flour to thicken. Add the lemon juice, Angostura bitters, salt & pepper to taste. Add by blending the saffron in the sauce. Simmer.

Top with black olives, Russian caviar and lemon zest. Prepare the veggies of carrots and quinces for dessert and serve.

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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Milk Fish Made for Its Own Delicate Creme Sauce.

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IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1

#2

#3

Foodies Buffet Onboard Cuisine

IN PRACTICE SOME COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1

#2

​

#3

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS: