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Poached Lapu-Lapu in White Wine Sauce Recipe
Poached Lapu-Lapu in White Wine Sauce Recipe
Poached Lapu-Lapu in White Wine Sauce
by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Sexy actress Michelle Madrigal is totally floored by the unique flavors of  Poached Lapu-Lapu in White Wine Sauce. It has all the nutritious character that goes well with her decision to maintain her svelte figure but it also oozes with all the succulence of sinfully delicious food.

kusina ingredients
  • 1 pc. whole lapu-lapu
  • 1 pc. U.S. lemon slices
  • 100 grms. leeks, cut into 2 inches long
  • 150 grms. flour
  • 150 grms. butter
  • 50 grms. celery leaf
  • ½ cup white wine
  • ½ cup all purpose cream
  • 1 ltr. Bechamel sauce (butter, stock, all purpose cream)
  • 2 ltr. water
  • 1 tbsp. Salt
  • 1 tsp. White pepper
  • 1 meter aluminum foil
kusina instructions
1. Season whole lapu-lapu with salt and white pepper. Brush butter aluminum foil and place in it wrapped lapu lapu.

2. Have ready large wok or stock pot. Put water, U.S. lemon slice, celery leaf, leeks, white wine, salt and pepper. And you may add the wrapped lapu-lapu poached for 1 hour or until done.

3. Remove from pot and unwrap lapu-lapu and place it on platter. Strain remaining stock and set aside.

4. Melt butter into pot. Add with all-purpose flour to become (roux) fluffy. Add stock. Stir quickly until creamy. Add chopped parsley. Season to taste.

5. Pour over poached lapu-lapu then sprinkle spring onion.

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