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ELEMMIRE
Base sauce for fish
A tasty recipe. The side dish contains the following ingredients: fish, shallots, dry white wine, fish stock (pot à 380 ml), cold butter, crème fraiche (125 ml), salt, (freshly ground) pepper and lemon juice (1/2 to 1).
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Ingredients
Directions
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Chop and shred scallops. In saucepan, bring wine with shallots to the boil and reduce to a high heat until about 1 tablespoon is left (or until syrupy). Add the fondue and cook for 5 minutes without cooking over medium heat. Sieve sauce and put back in saucepan.
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Cut butter into lumps. Bring the sauce to a boil. Crème fraiche through sauce and smooth with a blender or whisk. Sump butter with sauce. Season with salt, pepper and lemon juice.
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Nutrition
210Calories
Sodium0% DV1.200mg
Fat34% DV22g
Protein2% DV1g
Carbs1% DV2g
Fiber44% DV11g
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