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Suggest a better descriptionTrim fish if necessary and place it in the ovenproof dish with half the white wine and enough water to nearly cover the fillet. Cover the fish with a buttered greaseproof paper and cook in a moderate oven for 6 to 8 minutes or until the flesh is firm and white. When the fish is cooked remove it from the dish and keep it warm and covered whilst making the sauce. Reduce the cooking liquor by two thirds and add the finely chopped shallots and vermouth and reduce by a further half and add a splash of cream and allow the sauce to simmer for a couple of minutes. Drink the rest of your white wine! Add the freshly chopped herbs, a squeeze of lemon juice and a pinch of cayenne pepper. Add the butter in small pieces, check the seasoning. To Serve: Pour the sauce over the fillet and garnish with a sprig of fresh herbs. This dish is served with plain boiled potatoes and a dry white wine
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Serving Size: 1 Serving (744g) | ||
Recipe Makes: 1 | ||
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Calories: 1080 | ||
Calories from Fat: 851 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 94.6g | 126 % | |
Saturated Fat 58.6g | 293 % | |
Monounsaturated Fat 24.9g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 283.3mg | 87 % | |
Sodium 375.2mg | 13 % | |
Potassium 804.2mg | 21 % | |
Total Carbohydrate 21.7g | 6 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 16.4g | ||
Protein 21.5g | 31 % | |
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: 1080
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