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Cook carrots and onions slowly in 1 T butter. When tender, add 1 T butter, salt, pepper, parsley, and fish fillets. Add wine, bring to a boil, and cook slowly for 12 minutes. Remove fish to serving dish. Cook liquid until reduced to 1/2 original quantity and thicken by creaming together remaining 1 T butter with flour. Bring to a boil, moving pan around instead of stirring mixture to combine it. Pour over fish. From "Pirates Pantry" formatted by Mary Dishongh Bowles. Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 78 (79%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 22.9mg||7 %|
|Sodium 62.4mg||2 %|
|Potassium 25.8mg||1 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.4g|
|Protein 0.4g||1 %|
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Calories per serving: 99
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