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Suggest a better descriptionCook 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 | ||
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Calories: 99 | ||
Calories from Fat: 78 (79%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 99
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