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Recipe of Vermouth Fish Fillet
Recipe

Vermouth Fish Fillet

30 mins
Low
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.
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Ingredients

6 portions
  • 6 white fish fillets, (tilapia, snook, dogfish, grouper, sole, etc.)
  • to taste salt
  • to taste black pepper
  • 1 1/4 cups fish soup
  • 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 soup
  • 227 grams cream cheese, Neufchâtel LYNCOTT®
  • 1 teaspoon 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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