Try this Salmon Fillets with Mustard Cream Sauce recipe, or contribute your own.
Suggest a better descriptionWhist 2 tb cream in small bowl to soft peaks; cover and refrigerate. Combine wine, vermouth, and shallots in a heavy large skillet. Boil until liquid is reduced by half, about 5 minutes. Add 1 cup cream and bring to a boil. Reduce heat to low. Add fish fillets. Cover and simmer until just cooked through, about 10 minutes. Transfer fish to plates using a slotted spatula. Tent with foil to keep warm. Place skillet with poaching liquid over high heat. Boil until reduced to 3/4 cup, stirring occasionally, about 5 minutes. Reduce heat to low. Gradually add butter, whisking until melted. Add mustard and chives and whisk to blend. Remove sauce from heat. Fold in chilled whipped cream. Season with salt and pepper. Spoon sauce over fish. Source: Unknown Typed by Katherine Smith
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 314 | ||
Calories from Fat: 108 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 107.9mg | 33 % | |
Sodium 292mg | 10 % | |
Potassium 613.7mg | 16 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.6g | ||
Protein 34.5g | 49 % | |
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: 314
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