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Fish In Vermouth Sauce

Microwaverina's picture
  Oil 15 Milliliter (1 Tablespoon)
  Shallot 1 , chopped
  Mushrooms 3 Ounce, wiped and sliced (1 Good Cup, 75 Gram)
  Dry vermouth 30 Milliliter (2 Tablespoon)
  Single cream 1⁄4 Pint (2/3 Cup, 150 Milliliter)
  Salt To Taste
  Cayenne pepper 1
  White fish fillets 4
  Butter 1 Teaspoon (Leveled) (Use A Little Butter)

First make the sauce. Put the oil in a dish and cook for 30 seconds. Add the shallot and cook for 2 minutes. Add the mushrooms and vermouth, cover with vented cling film (plastic wrap) and cook for 3 minutes, stirring once.
Stir in the cream and season to taste with salt and cayenne pepper. Set aside.
Put the fish fillets in a dish and dot with butter. Cover with vented cling film (plastic wrap) and cook for 3—4 minutes, until done, rearranging once.
Heat the sauce through for 1 minute
Lay the fish fillets on heated plates, pour over the sauce.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1112 Calories from Fat 542

% Daily Value*

Total Fat 62 g95.3%

Saturated Fat 19.4 g97.1%

Trans Fat 0 g

Cholesterol 482.5 mg160.8%

Sodium 987.9 mg41.2%

Total Carbohydrates 37 g12.4%

Dietary Fiber 13.1 g52.4%

Sugars 6.6 g

Protein 118 g235.5%

Vitamin A 397.7% Vitamin C 65.2%

Calcium 51.5% Iron 24.5%

*Based on a 2000 Calorie diet

Fish In Vermouth Sauce Recipe