Tonguefish Meuniere with Spinach Sauce

• 2 filets Tonguefish (whitefish)
• 3 sections Spinach
• 1/4 Onion
• 1/2 tsp Butter
• 100 ml Consomme soup
• 100 ml Milk
• 1 1/2 tbsp Cake flour
• 1 dash Salt and pepper

1. Sprinkle the fish with salt and pepper, coat with flour, shake off the excess, and cook.
2. Boil and finely chop the spinach.
3. Finely chop the onions as well.
4. Heat the butter in a frying pan and saute the onions.
5. Sprinkle in the cake flour and add the milk in two portions, stirring well so that lumps do not form.
6. Mix in the consomme soup and spinach.
7. Adjust the taste with salt and pepper.

filets tonguefish, sections spinach, onion, butter, milk, flour, salt

Taken from cookpad.com/us/recipes/156071-tonguefish-meuniere-with-spinach-sauce (may not work)