An exquisite dish, full of protein and iron. This vermouth fish recipe is a delight you can't miss. Its rich and creamy flavor will win you over, making it a perfect dish for Lent or any occasion.
6 white fish fillets, (tilapia, bass, dogfish, grouper, sole, etc.)
salt
pepper
1 1/4 cups fish broth
1 kilo spinach, cooked and drained
3 tablespoons butter, LURPAK®
50 grams shallot, finely chopped
75 milliliters dry vermouth, (5 tablespoons)
1/4 cups fish broth
227 grams cream cheese, Neufchâtel LYNCOTT®
1 teaspoon lime juice, fresh
Preparation
30 mins
0 mins
Low
For the Vermouth Sauce:
In a pan over low heat, melt the butter and sauté the shallots until they are translucent; add the vermouth and fish stock. Cook until the liquor and stock reduce by half. Incorporate the cream cheese and lemon juice, stirring until the cheese melts. Season with salt and pepper to taste. Remove from heat and set aside.
On a plate, place the cooked spinach. Arrange the fish fillets and drizzle with the vermouth sauce.
Garnish with parsley leaves. Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?