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Recipe of Vermouth Fish Fillet
Lyncott

Lyncott

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Recipe of Vermouth Fish Fillet
Recipe

Vermouth Fish Fillet

30 min
Easy
6
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An exquisite dish, full of proteins and iron. This Vermouth fish recipe is a delight you can not miss. Its rich and creamy flavor will conquer you, it is a perfect dish for Lent or for any occasion.
Learn more about Lyncott

Ingredients

6 servings
  • 6 white fish fillets (tilapia, snook, dogfish, grouper, sole, etc.)
  • to taste of Salt
  • to taste of black pepper
  • 1 1/4 cups of fish soup
  • 1 kilo of spinach Cooked and drained
  • 3 spoonfuls of Butter LURPAK®
  • 50 grams of shallot finely chopped
  • 75 milliliters of Dry Vermouth (5 tablespoons)
  • 1/4 of Cup of fish soup
  • 227 grams of cream cheese Neufchâtel LYNCOTT®
  • 1 teaspoonful of lemon juice cool

    Preparation

    For the Vermouth Sauce: In a pan over low heat melt the butter and season the shallots, when they are already a translucent color add the vermouth and the fish stock. Cook until the liquor and broth are reduced by half. Add the cream cheese and lemon juice, stirring until the cheese melts. Salt and pepper to taste. Remove from heat and reserve.
    On a plate, place the cooked spinach. Arrange the fish fillets and bathe with the vermouth sauce.
    Decorate with parsley leaves. To serve.

    TIPS

    Accompany this dish with a Chardonnay wine.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    509
    kcal
    25%
    Carbohydrates
    10.0
    g
    3.3%
    Proteins
    45.3
    g
    91%
    Lipids
    31.3
    g
    48%
    Fiber
    3.7
    g
    7.3%
    Sugar
    3.0
    g
    3.3%
    Cholesterol
    173
    mg
    58%
    Esha
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