Famous 98 Provence recipe
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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|Serving Size: 1 Serving (415g)|
|Recipe Makes: 2 Servings|
|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 %|
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Calories per serving: 686
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