Peixe Oporto (Baked Fish with Port Wine Sauce)
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
fish fillets
such as sea breams |
|
| 1 | ounce |
butter
|
|
| ⅔ | cup |
port wine
|
*
|
| 2 | each |
egg yolks
|
*
|
| 1 | tablespoon |
cream
|
|
| 1 | x |
paprika
|
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
fish fillets
such as sea breams |
|
| 28.9 | ml/g |
butter
|
|
| 158 | ml |
port wine
|
*
|
| 2 | each |
egg yolks
|
*
|
| 15 | ml |
cream
|
|
| 1 | x |
paprika
|
*
|
| 1 | x |
salt
|
*
|
Directions
Prepare the fish and season with salt and paprika.
Bake it with the butter in a covered fireproof dish in a moderate oven (350℉) for 5 minutes.
Add the port wine and continue cooking until the fish is tender - 15 to 20 minutes.
Strain of the liquor from the dish and cook quickly in a saucepan to reduce it a little.
Cool, and beat in the egg yolks, add the cream and reheat very gently but do not bring to the simmering point.
Pour the sauce over the fish and serve with Savory Rice (optional)
