Sauce For Steamed Fish
|Shallot||1 , finely chopped|
|Fish stock||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Heavy cream||2 Tablespoon|
|Butter||8 Tablespoon, softened|
|Lemon||1⁄2 , juiced|
|Finely chopped parsley||2 Tablespoon|
|Fresh pepper||To Taste|
Heat butter in small saucepan and add shallots.
Cook 1 minute, add fish stock, and reduce until 3 tablespoons remain.
Add wine and reduce by half.
Beat in butter, 1 tablespoon at a time.
Add salt and pepper, lemon juice, and parsley.
Reheat any remaining vegetables.
Transfer to serving dish.
Lay steamed filets on top.
Top with a small amount of sauce.
Serving size: Complete recipe
Calories 1227 Calories from Fat 1072
% Daily Value*
Total Fat 122 g187.6%
Saturated Fat 76.6 g382.8%
Trans Fat 0 g
Cholesterol 332.6 mg110.9%
Sodium 622.7 mg25.9%
Total Carbohydrates 14 g4.6%
Dietary Fiber 2.6 g10.5%
Sugars 1.5 g
Protein 6 g12.9%
Vitamin A 133.2% Vitamin C 107.9%
Calcium 13.9% Iron 16.8%
*Based on a 2000 Calorie diet