How if I tell you that I start my other boekankoki blog but in France. Yes, now you can read my recipe in France om boekankoki.fr. For those blog, I use other blog Platform, not weebly but wix, to learn another Platform and to compare between those two. This Filet de Merlin sauce Beurre Citronné I adapted from the 750g website with the title of recipe Filet de Merlin et sa Sauce au Beurre Citronne. You can serve it with pasta, but in my case, I serve it with rice. So, here is the recipe, and I hope you will like it like I did. Don't forget to follow me on Instagram and twitter .. Ingrédients (for 2 persons) : - 2 fillet de merlin - 1 citron - 20cl fresh cream - 125gr butter (25gr used for cook the fish) - 125gr canned mushroom - 1/2 onion - Salt & Pepper - dry Parsley Preparation : - Cut mushroom in two, and put it separate. - Peel onion and cut it on small cubes sliced. Put it separate. - Press the citron to make juice citron. Put it separate. How to Cook : - Melt 25gr butter on pan, and then when it melting, add filet merlin Inside. - Add salt & Pepper Inside and let the fish cook on the both side until it well cooked. - While fish ongoing cook, melt the rest of butter on the other pan, until it all well melted. - Add onion Inside and let it cook until onion half cook. - Add mushroom and let it cook until both mushroom and onion well cooked. - Add juice citron and fresh cream Inside and stir it continously until all well mix and the sauce well cooked. - Add dry persil inside. - Serve the sauce on the plate, and add well cooked merlin on top of the sauce. - Serve it with rice or potatoes or pasta. Bon Appétit! Apparently, it was not easy to manage one blog, moreover two blogs on the same time. So, most of the recipe on my french blog already written in English in this blog. But for one or two, just like this recipe, I will write first in the french blog then in here, just to change a bit.
I hope as well my french friend now can enjoy my blog (because before it was difficult for them to follow my blog here, because it was written in English). For me as well is a Learning Journey to write in French. (/fin)
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AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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