Poached Lapu-Lapu in White Wine Sauce Recipe
by Chef Boy Logro
Ingredients:
1 pc. whole lapu-lapu
1 pc. U.S. lemon slices
100 grms. leeks, cut into 2 inches long
150 grms. flour
150 grms. butter
50 grms. celery leaf
½ cup white wine
½ cup all purpose cream
1 ltr. Bechamel sauce (butter, stock, all purpose cream)
2 ltr. water
1 tbsp. Salt
1 tsp. White pepper
1 meter aluminum foil
Instructions:
1. Season whole lapu-lapu with salt and white pepper. Brush butter aluminum foil and place in it wrapped lapu lapu.
2. Have ready large wok or stock pot. Put water, U.S. lemon slice, celery leaf, leeks, white wine, salt and pepper. And you may add the wrapped lapu-lapu poached for 1 hour or until done.
3. Remove from pot and unwrap lapu-lapu and place it on platter. Strain remaining stock and set aside.
4. Melt butter into pot. Add with all-purpose flour to become (roux) fluffy. Add stock. Stir quickly until creamy. Add chopped parsley. Season to taste.
5. Pour over poached lapu-lapu then sprinkle spring onion.
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