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Natasha_L.
Sliptong in white wine sauce
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Ingredients
Directions
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Beat the egg yolks with the whipped cream. Stir in the stock and white wine. Place a refractory dish in an oven with a temperature of approx. 100 ° C.
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Heat the stock-wine mixture in a wide frying pan. Put the fish fillets in the hot liquid and poach them in about 4 minutes just until done. The fillets may not boil and fall apart. The right cooking time depends on the thickness of the fillets.
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Remove the fillets from the pan in the preheated oven dish. Cover the dish with aluminum foil to keep the fillets warm.
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Stir with a whisk a few spoonfuls of the fish liquid from the frying pan at the beaten egg yolks. Pour this mixture into the frying pan while stirring and let it bind to a moderate heat source.
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Season the sauce with salt and pepper. Pour the sauce over the fish fillets.
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Nutrition
230Calories
Sodium0% DV0g
Fat12% DV8g
Protein64% DV32g
Carbs0% DV1g
Fiber0% DV0g
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