Friday, July 17, 2009
What's for dinnah? Cream Dory and Lemon Butter Cream Sauce
Aside from Bangus and Tilapia, Cream Dory has become a must have in our household. Thanks to my Papa who first tried it in Gerry's Grill a few months back. That dish started my adoration for this wonderful, juicy and yes, creamy, melts-in your-mouth fishy.
After that, I have searched for ways and ideas on how to play with this gorgeous and expensive fish. Fortunately cream dory dish #1 was a hit.
This is cream dory dish #2. It was my friend Ross who first tried this in her cooking kingdom and she said it was really good! So i tried it . Fortunately again, this second dish also became a hit. Yahoorn!
Cream Dory and Lemon Butter Cream Sauce
Inspired by Shandy Michael Sy's recipe. Thank you! :-)
8 serving slices of Cream Dory Fillet
Salt and pepper
A combo of 1/2 cup flour and 1 cup regular bread crumbs
Season the fish with salt and pepper then coat them with the mix of flour and bread crumbs. Allow about two minutes for the coating to somehow settle on the fish.
Pan fry them, about 2 to 3 minutes only on each side on medium heat. Drain oil and set aside.
For the cream sauce:
4 tbsp melted butter
6 tbsp mayonaisse
1/2 cup of evaporated milk (or fresh milk)
Juice of 1 lemon
about 1 tsp of white sugar
In a pan, mix all the ingredients together. Once they are blended well, turn on fire on low heat and simmer for about 1 to 2 minutes.
Pour over sauce in pan fried fish, serve with hot rice, french fries (yyyyyyum! I like!) or serve it alone if you are on low carb mode. ;-)
No worries! This dish will not give you short term memory. ;-)