1 tomato, peeled
1/2 cup of orange juice
1/2 cup of white wine, dry, Brazilian
1 tablespoon of English mustard
1 tablespoon of butter
2 tablespoons of oil
2 tablespoons of cornstarch
to taste
a pinch of black pepper
2 sprigs of chopped parsley
1 small leaf of thyme
1/2 onion, finely chopped
1 tablespoon of mayonnaise
2 tablespoons of heavy cream
1 package of cod fish fillet Pescal
1 small mushroom
1 tomato, peeled
1/2 cup of orange juice
1/2 cup of white wine, dry, Brazilian
1 tablespoon of English mustard
1 tablespoon of butter
2 tablespoons of oil
2 tablespoons of cornstarch
to taste
a pinch of black pepper
2 sprigs of chopped parsley
1 small leaf of thyme
1/2 onion, finely chopped
1 tablespoon of mayonnaise
2 tablespoons of heavy cream
1 package of cod fish fillet Pescal
1 small mushroom
Let the fish thaw, wash it well, divide each fillet into 3 pieces, season with garlic, black pepper, lemon, and salt
Let it sit for an hour
Heat the oil in a pan
While heating the oil, pat the fish dry, coat with wheat flour, and fry in hot oil until golden brown
Meanwhile, prepare the cream: melt butter, add chopped onion and cook until caramelized
Add the tomato puree
Mix the cornstarch, orange juice, and white wine, then add to the pan and stir constantly
When creamy, add English mustard, parsley, thyme, mushrooms, and mayonnaise
Finally, add heavy cream and heat gently
Arrange the fish pieces on a platter with some cream on each piece
Serve with white rice
Serves 6.
