White sauce or roux is a classic sauce that consists of butter, flour and milk all whisked together. I decided to add a Trini touch by including a fresh herb that is a MUST in a Trini kitchen and that is chadon beni or culantro, not to be confused with cilantro.
There are many ways to have this sauce. In this recipe, I’ll be including fish! Let’s start.
YIELD: 2-3 servings
- 1 lb fish fillet (I used mahi mahi)
- 2 tbsp butter
- 1 cup evaporated milk
- 1 tbsp all purpose flour
- 1 pimento, chopped
- 2 tbsp chopped onions
- 1 large clove garlic, grated
- 3-4 chadon beni leaves, finely chopped
- Salt and black pepper to taste
- Chopped chive to garnish
- Season fish with salt and black pepper. Set aside.
- Melt butter in a pan over low heat. Add onions, pimento and garlic. Cook until tender.
- Add flour and stir until a paste forms. Add evaporated milk. Whisk well to ensure there are no clumps of flour and all ingredients are properly incorporated.
- When the sauce begins to thicken, add fish pieces and cook on low heat until fish is properly cooked through. Be sure to gently stir to prevent the sauce from sticking at the bottom of the pot. The cook time for the fish will depend on the size of the pieces but it should not take more than 2-3 minutes once they are cut small.
- Stir in chopped chadon beni.
- Garnish with chives.
- Serve with basmati rice or pasta. Enjoy!
Easy and delightful, creamy dish for you to try!
Check out the video here: