4 INGREDIENTS FISHLESS FISH FILETS WITH FLORENTINE SAUCE⎜FISH FLORENTINE⎜GLUTEN-FREE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by making fishless fish fillets using mushrooms, processing them in a food processor.

Add lemon or lime juice, salt, white pepper, and optional kelp powder to the mushrooms in the food processor.

Add rice flour to the mixture and form patties, then bread them in rice flour.

Freeze the patties for at least 30 minutes.

In a skillet, heat vegan butter and a little oil.

Add chopped red bell peppers or tomatoes (without seeds) and cook briefly.

Add minced garlic and cook for 40 seconds.

Stir in capers and a splash of dry white wine or vegetable broth.

Add chopped fresh spinach, salt, and white pepper, cooking quickly.

Incorporate vegan cream cheese and a few drops of lemon juice into the sauce.

Add cold or frozen butter cut into cubes to the sauce and turn off the heat once creamy.

Fry the fishless fish fillets in vegetable oil for about 5 minutes on each side.

Plate the fishless fish with the Florentine sauce, adding more lemon juice and parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens