Sauce (For Whole Fish Baked in Salt Crust)

This International sauce features Shallot, White wine, Fish stock, Ml tub crme frache, Chopped parsley. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Boiling

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 4

Calories: 399.9

Dietary: Gluten-free

Description

This International sauce features Shallot, White wine, Fish stock, Ml tub crme frache, Chopped parsley. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

4 Shallot
13/16 pint White wine
1 5/8 pint Fish stock
4 Ml tub crme frache
8 tablespoon Chopped parsley
4 tablespoon Tarragon leaves

Directions

1
Salt & pepper Peel and finely chop the shallot.
2
Put it in a pan with the white wine and fish stock and boil until reduced by half.
3
Whisk in the crme frache and herbs until smooth and creamy.
4
Season with a little salt and pepper and serve with the fish

Nutrition Facts

Servings 4

Amount Per Serving
Calories 399.9kcal

% Daily Value *
Total Fat 9.0g14%
Saturated Fat 2.1g11%
Cholesterol 97.5mg33%
Sodium 113.7mg5%
Total Carbohydrate 13.8g5%
Dietary Fiber 3.9g16%
Sugars 0.6g
Protein 46.1g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baked, boiling, chopped, crme, crust, fish, frache, international, leaves, parsley, salt, sauce, shallot, stock, tarragon, title, tub, white, whole, wine

Read it online: https://www.chefs-mate.com/recipe/sauce-for-whole-fish-baked-in-salt-crust/