| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Sauces, Seafood | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Sea bream or other suitable |
| white fish | ||
| 1 | oz | Butter |
| 2/3 | c | Port wine |
| 2 | Egg yolks | |
| 1 | T | Cream |
| Paprika | ||
| Salt | ||
| 100 | ISBN 7064 0023 2 1972 |
INSTRUCTIONS
Prepare the fish and season with salt and paprika. Bake it with the butter in a covered fireproof dish in a moderate oven (350 deg. F) for 5 minutes. Add the port wine and continue cooking until the fish is tender - 15 to 20 minutes. Strain of the liquor from the dish and cook quickly in a saucepan to reduce it a little. Cool, and beat in the egg yolks, add the cream and reheat very gently but do not bring to the simmering point. Pour the sauce over the fish and serve with Savory Rice (opt.) Source: the complete book of World Cookery Crescent Books, Inc. A Division of Crown Publishers, Inc. 419 Park Avenue South, New York, NY From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 88
Total Fat: 10g
Cholesterol: 119.4mg
Sodium: 159.1mg
Potassium: 66.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 6.5g