Vermouth Fish Fillet

Name: Vermouth Fish Fillet
Prep time: 30 min
Yield: 6
Cuisine: Internacional
Ingredients: 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

Lyncott

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.

Reviewed by Editorial Team of Kiwilimón

Published: 02-08-2012

Preparation

30 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.

Energy

86.6

kcal

4.33%

Carbohydrate, by difference

2.6

0.87%

Protein

7.3

14.6%

Total lipid (fat)

5.4

8.31%

null

100

null

Provided by

Vermouth Fish Fillet

Ingredients

Preparation

Nutritional information

Tips

Sign up for the newsletter