Ingredients:
1 pc. whole lapu-lapu
½ cup white wine
1 pc. U.S. lemon slices
1 ltr. Bechamel sauce (butter, stock, all purpose cream)
100g leeks, cut into 2 inches long
50g celery leaf
1 tbsp. Salt
1 tsp. White pepper
1 meter aluminum foil
150g butter
2 ltr water
½ cup all purpose cream
150g flour
Procedure:
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.
Pour over poached lapu-lapu then sprinkle spring onion.
1 pc. whole lapu-lapu
½ cup white wine
1 pc. U.S. lemon slices
1 ltr. Bechamel sauce (butter, stock, all purpose cream)
100g leeks, cut into 2 inches long
50g celery leaf
1 tbsp. Salt
1 tsp. White pepper
1 meter aluminum foil
150g butter
2 ltr water
½ cup all purpose cream
150g flour
Procedure:
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.
Pour over poached lapu-lapu then sprinkle spring onion.
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