Try this Trout in Herb and Cream Sauce recipe, or contribute your own.
Suggest a better description* Finely chopped parsley, chives, basil, watercress, etc etc. Poach the fish in court-bouillon for 10-12 minutes. Lift out carefully: remove skin and eyes. Keep warm. Boil the cream until it reduces by half. Whisk in knobs of butter gradually. Finally, add in finely chopped herbs. Pour the sauce into a serving dish and arrange the fish on top. Serve at once, garnished with lemon slices. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 413 | ||
Calories from Fat: 406 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.2g | 60 % | |
Saturated Fat 28.3g | 141 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 149.1mg | 46 % | |
Sodium 151.1mg | 5 % | |
Potassium 61.7mg | 2 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.1g | ||
Protein 1.7g | 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: 413
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