Base sauce for fish

Name: base sauce for fish
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 2 shallots; 1 dl dry white wine; 2 dl fish fond pot of 380 ml; 50 g cold butter; 1 cup creme fraiche 125 ml; salt; (freshly ground) pepper; tablespoon lemon juice 1/2 to 1

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).

Ingredients

Kitchen Stuff

blender

Directions

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.
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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