Filter
Reset
Sort ByRelevance
Natasha_L.
Sliptong in white wine sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
Remove the fillets from the pan in the preheated oven dish. Cover the dish with aluminum foil to keep the fillets warm.
-
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.
-
Season the sauce with salt and pepper. Pour the sauce over the fish fillets.
-
Eat mashed potatoes and spinach.
-
30 minMain dishtomatoes, courgettes, Apple juice, coalfish fillet, potatoes, fresh cream cheese,fish fillet in fine herb sauce
-
45 minMain dishwinter carrot, Ketchup, kitchen syrup, apple cider vinegar, cane sugar, smoked paprika, mustard powder, Tabasco, garlic, rolling white bread, white-toothed rye, cut red cabbage,smoked carrot sandwich (smoked carrots sandwich)
-
15 minMain dishbutter, Red onion, tomato paste, White beans, thyme, boiled wine sauerkraut, marinated pork fillets à la minute,pork steaks with sauerkraut and white beans
-
25 minMain dishBroccoli, couscous, elitehaver, olive oil, tikka masala pasta, salmon fillet,salmon tikka with nut couscous
Nutrition
230Calories
Sodium0% DV0g
Fat12% DV8g
Protein64% DV32g
Carbs0% DV1g
Fiber0% DV0g
Loved it