HomeFish Tanigue With fresh Ginger Cream

Tanigue With fresh Ginger Cream

Posted in : Fish on by : Daphne


1 kg. tanigue steaks6 stalks leeks, sliced 2-inches longSauce4 tbsp. butter10 pieces shallots, minced6 pieces leeks, green part only, minced1/2 cup fresh ginger, julienned1 MAGGI Chicken Broth Cube, dissolved in1/3 cup water3/4 cup NESTLÉ Creamsalt and pepper, to taste


1. Melt about 1 tbsp. butter and sauté shallots until limp. Stir in leeks and ginger; cook for 2 minutes more. Pour broth and simmer until liquid is reduced to half. Whisk in remaining butter and NESTLÉ Cream. Season to taste with salt and pepper. Set aside but keep warm.

2. Pan-fry fish steaks in butter until golden. In the same skillet, sauté leeks until limp. Arrange fish steaks on a bed of sauteed leeks in a platter. Serve with prepared sauce.