Tonguefish Meunière with Spinach Sauce

Tonguefish Meunière with Spinach Sauce

This is a delicious way to serve white fish.

Ingredients: 2 servings

Tonguefish (whitefish)
2 filets
3 sections
1/2 teaspoon
Consommé soup
100 ml
100 ml
Cake flour
1.5 tablespoons
Salt and pepper
a small amount


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.

Story Behind this Recipe

I usually just bake the fish, but the flavor is rather light, so I wanted to see if I could make it delicious.