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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 2 tablespoons of butter in a pot and cook the onion with the tomatoes. | 2. Add the bay leaf, thyme and worcestershire sauce. | 3. Incorporate 1 cup of of milk and 1/2 cup of the stock, add salt and put the fish fillets in the pot. | 4. Cook for a few minutes, remove the fish from the pot and strain the sauce. Reserve. | 5. Melt in a saucepan the rest of the butter. | 6. Add the flour sifted and stir so there are no lumps. | 7. Incorporate the remaining milk and stock and when it starts boiling, add the reserved sauce and the curry dissolved in a little bit of water. | 8. Add the fish to the pot again and cook 4 to 5 minutes aproximately, so the sauce thickens. | 9. Serve inmediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white fish fillet	2 1/2	lb		1008.669	0.0	224.4005	5.6667
butter	4	tablespoons		342.0	15.714	10.686	28.8
onion	1/2		grated	32.0	7.472	0.88	0.08
tomato	2		ripe peeled chopped	124.1379	27.5262	6.4768	1.0795
bay leaf	1			-	-	-	-
thyme				-	-	-	-
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
fish stock	1	cup		37.28	0.0	5.2658	1.8873
flour	2 1/2	tablespoons		90.3562	19.7821	1.4689	0.3506
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.