Try this Sauce (For Whole Fish Baked in Salt Crust) recipe, or contribute your own.
Suggest a better descriptionPeel and finely chop the shallot. Put it in a pan with the white wine and fish stock and boil until reduced by half. Whisk in the cr?me fra?che and herbs until smooth and creamy. Season with a little salt and pepper and serve with the fish.
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Serving Size: 1 Serving (453g) | ||
Recipe Makes: 4 | ||
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Calories: 467 | ||
Calories from Fat: 371 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.2g | 55 % | |
Saturated Fat 23.4g | 117 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 105.9mg | 33 % | |
Sodium 504.3mg | 17 % | |
Potassium 768.2mg | 20 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 12.4g | ||
Protein 9.8g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 467
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