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Suggest a better descriptionSaute the shallots for 1 minute in a saucepan. Add the lemon juice, lemon zest, and white wine. Reduce to half constantly whipping over low heat. Add the soft butter, a little at a time. Salt and pepper to taste. Set aside. Put a cast iron skillet over high gas flame for at least a half hour before cooking so it is white hot. Dip the fillet pieces first in seasoning and then in clarified butter. Drop them in the white skillet. Cook for 2-1/2 minutes on each side. Serve with seasonal fresh vegetables and the lemon butter sauce. BENTLEYS 128 SUTTER ST., SAN FRANCISCO WINE: MEYERS CHARDONNAY, 1982 From the
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 68 | ||
Calories from Fat: 52 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 81.4mg | 3 % | |
Potassium 61.6mg | 2 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.3g | ||
Protein 0.4g | 1 % | |
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: 68
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