Servings: 4 people
Ingredients
- 500 g fish fillets
- 1 cup button mushrooms washed and chopped
- 3 tbsp butter
- 1/2 cup milk
- 1 tbsp cornflour
- 1/4 carrot shredded
- 1/4 cup boiled peas
- Salt to taste
- 1/4 tsp black pepper
- 1/8 tsp oregano
- 2 tbsp celery chopped finely
Instructions
- Clean the fillets and cut them into serving sizes.
- Heat 2 tbsp butter in a pan and cook the fish fillets until they flake easily. Set aside.
- In the same pan, melt 1 tbsp butter. Add cornflour and stir for 3 minutes.
- Gradually add milk, stirring continuously to prevent lumps.
- Add salt, oregano, and black pepper. Stir well.
- Add mushrooms, carrots, and peas. Cook until the sauce thickens.
- Pour the sauce over the cooked fillets. Garnish with celery.
- Serve with bread.
Notes
If the fillets cool down, warm them in the oven before pouring the sauce.
