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- "Brasele" Grill the fish till brown, then simmer in a chafing dish with the verjuice and the other ingredients till the fish flakes easily and is cooked. Put the fish on a hot serving dish, reduce the cooking liquid by half on a sharp flame and pour over the fish.
- No original text provided.
- Compiled and Updated by Maxime de la Falaise in: _Seven Centuries of
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 2 servings | |
| Calories 91 | |
| Calories from Fat 17 | 19% |
| Total Fat 1.87g | 2% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 18mg | 1% |
| Potassium 162mg | 5% |
| Total Carbs 1.65g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.47g | 0% |
| Protein 5.93g | 9% |
