Famous 98 Provence recipe

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Name: Poached salmon in caviar Beurre blanc
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 2 Fillets Salmon Or other fish; 2 tablespoons Shallots minced; 1 Cup Heavy cream; 2 tablespoons butter; 1 tablespoon Fresh lemon juice; Salt & pepper To taste; 1 tablespoon Fresh chives Chopped; 1 tablespoon Red fish eggs Preferably large eggs

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INGREDIENTS

2 Fillets Salmon ; Or other fish
2 tablespoons Shallots minced
1 Cup Heavy cream
2 tablespoons butter
1 tablespoon Fresh lemon juice
Salt & pepper ; To taste
1 tablespoon Fresh chives ; Chopped
1 tablespoon Red fish eggs ; Preferably large eggs

Servings

INSTRUCTIONS

Butter sauté pan and place fish skin side down. Add wine to 1/2inch. Cover and poach until cooked. Remove fish and cover. Reduce liquid to 1 teaspoon then add shallots with more wine and soften, then add cream salt and pepper and reduce by 1/3. Add butter, chives and lemon juice. Remove from heat and add caviar. Plate fish and pour sauce over.

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Nutrition

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Serving Size: 1 Serving (415g)
Recipe Makes: 2 Servings

Calories: 686
Calories from Fat: 401 (58%)

Amt Per Serving		% DV

	Total Fat 44.5g	59 %
	Saturated Fat 22.8g	114 %
	Monounsaturated Fat 12.3g
	Polyunsanturated Fat 5.6g
Cholesterol 277.4mg		85 %
Sodium 396.3mg		14 %
Potassium 1127.2mg		30 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 4.3g
Protein 65.1g		93 %
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.

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Calories per serving: 686

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