Creamy fish and lemony wheat

By admin
14 March 2010

Serves 2-4

60 g butter

30 ml olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

125 g mushrooms, sliced

650 g white fish fillets, cut into pieces

5 ml turmeric

30 ml flour

salt and freshly ground black pepper

60 ml finely chopped parsley

125 ml cream

125 ml milk

Heat the butter and olive oil in a deep pan and fry the onion and garlic until soft and fragrant.

Stir in the mushrooms and fry for 1 minute.

Add the fish and stir-fry for a few minutes.

Stir in the turmeric, flour, salt, freshly ground black pepper and parsley and stir-fry for a few minutes.

Add the cream and milk and stir gently until the white sauce is cooked, taking care not to break up the fish.

Season to taste and serve with cooked wheat seasoned with lemon juice and zest and parsley.

TIP: Use any kind of available fish; we used hake.

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