Ingredients with Measurements:
- 4 Moolie fillets
- 1/2 cup white wine
- 1/4 cup chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. Season the Moolie fillets with salt and pepper on both sides.
2. In a large skillet, melt the butter over medium heat.
3. Add the Moolie fillets to the skillet and cook for 3-4 minutes on each side until golden brown. Remove the fillets from the skillet and set aside.
4. In the same skillet, add the white wine and chicken broth. Bring to a boil and let it reduce for 2-3 minutes.
5. In a small bowl, whisk together the flour and heavy cream until smooth.
6. Add the flour mixture to the skillet and whisk until the sauce thickens.
7. Add the chopped parsley and thyme to the skillet and stir to combine.
8. Return the Moolie fillets to the skillet and spoon the sauce over them.
9. Cover the skillet and let it simmer for 5-7 minutes until the Moolie fillets are cooked through and the sauce is heated through.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 7g
Protein: 28g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth for a vegetarian option.
- You can use dried herbs instead of fresh herbs, but reduce the amount by half.
Variations:
- You can add sliced mushrooms to the sauce for extra flavor.
- You can substitute the white wine with red wine for a richer sauce.
Tips and tricks:
- Make sure to season the Moolie fillets well with salt and pepper before cooking.
- Use a whisk to ensure a smooth and creamy sauce.
- Don't overcook the Moolie fillets, as they can become tough and dry.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Moolie fillets and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Moolie fillets and sauce on a bed of rice or with roasted vegetables.
Garnishes:
Garnish with additional chopped fresh herbs or lemon wedges.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve with roasted asparagus or garlic mashed potatoes.
Troubleshooting advice:
If the sauce is too thick, add more chicken broth or white wine to thin it out. If the sauce is too thin, whisk in more flour.
Food safety advice:
Make sure to cook the Moolie fillets to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Moolie is a type of fish commonly found in Indian and Sri Lankan cuisine.
Flavor profiles:
The white wine and herb sauce adds a rich and creamy flavor to the Moolie fillets.
Serving suggestions:
Serve the Moolie fillets and sauce as a main course for a dinner party or special occasion.
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