Sauce (for Whole Fish Baked In Salt Crust)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sauces | 4 | Servings | |
INGREDIENTS
| 4 | Shallot | |
| 13/16 | pt | White wine |
| 1 5/8 | pt | Fish stock |
| 4 | 200ml tub crme frache | |
| 8 | T | Chopped parsley |
| 4 | T | Tarragon leaves |
| Salt & pepper |
INSTRUCTIONS
Peel and finely chop the shallot. Put it in a pan with the white wine and fish stock and boil until reduced by half. Whisk in the crme frache and herbs until smooth and creamy. Season with a little salt and pepper and serve with the fish.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”
Nutrition (calculated from recipe ingredients)
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Calories: 413
Calories From Fat: 21
Total Fat: 2.3g
Cholesterol: 1.9mg
Sodium: 354.9mg
Potassium: 1850.4mg
Carbohydrates: 71.9g
Fiber: <1g
Sugar: <1g
Protein: 15.6g