The recipe for the lionesa is characterized by cooking baked fish fillets in white sauce, made from milk and onion cream, among other ingredients. Continue reading and discover in recipes the step by step to learn to prepare this delicious perch plate with onion sauce.
| 🚻 6 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make the lionesa: |
| 6 Perca fillets of 120 g each 350 grams of onions 1 pinch of salt ½ glass of milk or cream 1 tablespoon of breadcrumbs 1 pinch of pepper 1 teaspoon of paprika 1 branch 60 grams of butter |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make the lionesa:
1. Clean the fish fillets well, the parsley branch and the onions to be able to start preparing the recipe in cream sauce.
2. Pica finely parsley and cuts the onions in julienne or fine slices. Apart, preheat the oven at 250 ªC.
3. Fund 30 grams of butter in a pan and, before it melts completely, add the chopped onions and remove.
4. Pour half a glass of hot water, cover and let cook over medium heat until the onions are soft.
5. Now, add the cream or milk cream, the paprika, splashing to taste, removes and continues to cook the sauce with the slightly uncovered pan.
6. Sprinkle the chopped parsley and remove the sauce from the heat. Take a source or oven tray, grease it with butter and place the perch fillets covered with onion sauce inside.
7. sprinkle breadcrumbs, distributes the remaining butter and bakes the perch to the lions for 15 minutes.
8. serves the perch in hot cream sauce and enjoy this delicious dish with roasted potatoes or white rice.
