2 tablespoons of butter
4 catfish fillets (or corvina or eel)
1/2 cup of finely chopped onion
1 sprig of rosemary
salt and pepper to taste
1 cup of white wine
1 lime
Coconut Sauce:
2 tablespoons of butter
2 tablespoons of cornstarch
1 cup of coconut milk
1 egg yolk
salt and pepper to taste
2 tablespoons of butter
4 catfish fillets (or corvina or eel)
1/2 cup of finely chopped onion
1 sprig of rosemary
salt and pepper to taste
1 cup of white wine
1 lime
Coconut Sauce:
2 tablespoons of butter
2 tablespoons of cornstarch
1 cup of coconut milk
1 egg yolk
salt and pepper to taste
Melt the butter and fry the fish with onion, rosemary, salt, and pepper
Add white wine and cook slowly until tender
Squeeze half a lime over the fish
Flip it and squeeze the other half of the lime
Let it rest for 5 minutes to allow the lime juice to penetrate well
Place the fish pieces in a baking dish with the sauce
Serve with the following sauce: melt the butter until golden, then add cornstarch
Stir well, adding coconut milk gradually
Cook for 4-5 minutes, stirring constantly
Just before serving, add egg yolk and cook for another 2 minutes
Pour the sauce over the fish.