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Leann Tucek
White fish with white wine-vanilla sauce
Also try this delicious white fish with white wine-vanilla sauce
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Ingredients
Directions
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Heat the stock and the wine and boil it to 100 ml.
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Scrape the pith from the vanilla pod and add it to the wine mixture with the stick and the cream.
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Boil until the sauce is slightly thicker. Let the sauce cool down. Possibly one day in advance and stored in the refrigerator.
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Sprinkle the dry dabbed fish with salt and pepper. Heat the sauce and add lemon juice. Remove the vanilla pod.
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Heat the butter and fry the fish for about 2 minutes per side.
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Serve the fish with the sauce and sprinkle the chives over it. Delicious with potatoes and carrots with snow peas.
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Nutrition
425Calories
Sodium0% DV0g
Fat45% DV29g
Protein58% DV29g
Carbs1% DV3g
Fiber0% DV0g
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