Recipe for Tanigue With fresh Ginger Cream


1 kg. tanigue steaks
6 stalks leeks, sliced 2-inches long

4 tbsp. butter
10 pieces shallots, minced
6 pieces leeks, green part only, minced
1/2 cup fresh ginger, julienned
1 MAGGI Chicken Broth Cube, dissolved in
1/3 cup water
3/4 cup NESTLÉ Cream
salt and pepper, to taste


1. Melt about 1 tbsp. butter and sauté shallots until limp. Stir in leeks and ginger; cook for 2 minutes more. Pour broth and simmer until liquid is reduced to half. Whisk in remaining butter and NESTLÉ Cream. Season to taste with salt and pepper. Set aside but keep warm.

2. Pan-fry fish steaks in butter until golden. In the same skillet, sauté leeks until limp. Arrange fish steaks on a bed of sauteed leeks in a platter. Serve with prepared sauce.

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