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Fish In Wine Sauce

Ingredients
  Fish fillets 1 1⁄2 Pound
  White wine 1 Cup (16 tbs)
  Lemon juice 1⁄2 Tablespoon
  Mushrooms 12 Large, sliced
  Butter 1⁄4 Cup (4 tbs)
  Egg yolks 2
  Heavy cream 1 Cup (16 tbs)
  Parsley 1 Tablespoon, chopped
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

1. Poach fish fillets in wine and lemon juice until tender.
2. Saute mushrooms in 1 tablespoon butter.
3. Remove fish to hot platter and keep warm while making sauce.
4. Heat wine in which the fish was cooked to boiling and continue cooking for 10 minutes.
5. Beat egg yolks and add cream.
6. Pour wine over egg mixture, stirring constantly.
7. Add remaining butter, mushrooms, parsley, salt and pepper.
8. Pour over hot fish and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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