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Seawolf with wine sauce
Oven baked fish with white wine sauce.
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Ingredients
Directions
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Chop the shallot finely and finely chop the chives.
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In a saucepan, reduce the shallot with vinegar, wine and fish stock over medium heat for 15 to 20 minutes to 2-3 cubits. Stir in the crème fraîche.
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Bring to the boil while stirring. Then remove the pan from the heat and put it away until it is used.
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Preheat the oven to 200 ° C.
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Cut the catfish into 4 equal pieces and rub into salt and pepper to taste.
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Heat the butter in a frying pan and fry the fish over high heat in 2-3 min. Brown, turn halfway.
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Grease the baking tray (or baking dish). Place the fish on the greased baking sheet (or in a baking dish) and sprinkle the chives over it.
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Sprinkle the aniseed and lemon juice over it and sprinkle the fish with salt and pepper.
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Scoop the shortening from the frying pan over it (if necessary, first loosen crumbs). Let the catfish in the middle of the oven cook 7-8 minutes.
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Heat the cream sauce gently while stirring. Add the butter from the heat and froth the sauce with a stick mixer.
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Nutrition
555Calories
Sodium9% DV220mg
Fat69% DV45g
Protein70% DV35g
Carbs1% DV3g
Fiber0% DV0g
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