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Add a photoПорций: 12
Ингредиенты
- 3 tbsp. unsalted butter
- 3 tbsp. extra virgin olive oil
- 3 carrots, minced
- 1 med. onion, minced
- 1 1/2 celery stalks, minced
- 15 fresh lemon thyme sprigs, or possibly 1 1/2 teaspoon dry thyme
- 3/4 fresh parsley, chopped
- 2 bay leaves
- 1 1/2 tbsp. black peppercorns
- 1 1/2 pound assorted fish bones
- 1 1/2 bottles California chardonnay wine
- 3 c. heavy cream
- 3 tbsp. butter, room temperature
- Salt & freshly grnd pepper, to taste
Инструкции
- If you enjoy fish on the grill, this dish has something for everyone. It really showcases Napa Valley chardonnay, along with an abundance of fresh herbs from the garden. You can make the chardonnay cream sauce a day ahead, so this is simple for dinner parties.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 12 servings | |
| Calories 284 | |
| Calories from Fat 203 | 71% |
| Total Fat 23.05g | 29% |
| Saturated Fat 11.52g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 277mg | 12% |
| Potassium 300mg | 9% |
| Total Carbs 3.72g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.12g | 1% |
| Protein 14.12g | 23% |
