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Suggest a better description1. Coarsely chop the carrot, celery, and shallot; place them in a large stockpot. Add the bay leaf and thyme and approximately 2 cups water, or just enough to cover the fish. Bring to a boil over medium heat; reduce heat to a simmer and place the fillets in the simmering water. Cook until just tender, approximately 6 to 8 minutes. 2. With a slotted spoon, remove the fillets and arrange on a warmed serving platter. Cover with Sauce Beurre Blanc. 1. Place the cream and the butter in a heavy saucepan; bring to a boil over medium heat. Immediately reduce heat and simmer until reduced by half, approximately 15 minutes. 2. Meanwhile, pour the wine into another saucepan; add the shallots and reduce over medium heat to 1/4 cup, approximately 15 minutes. 3. Add the reduced cream to the reduced wine. Simmer 1 to 2 minutes to blend flavors. Strain to remove shallots. ORION ROOM NICOLLET MALL, MINNEAPOLIS WINE: WILLIAM HILL NAPA From the
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 211 | ||
Calories from Fat: 134 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 54.8mg | 17 % | |
Sodium 32.1mg | 1 % | |
Potassium 153mg | 4 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 4.8g | ||
Protein 1.1g | 2 % | |
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: 211
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