Don't miss another issue…      Subscribe

Seafood in Cream Sauce

 

59

Yield

4

servings

Prep

10

min

Cook

25

min

Ready

35

min

Trans-fat Free, Low Carb
 

Ingredients

1 ½ pounds scallops
and shrimp, and sole
1 x red snapper, whole fish
*
1 cup white wine
court bouillon
*
1 cup mushrooms
sliced
2 tablespoons scallions, spring or green onions
sliced
1 each garlic cloves
minced
¼ cup butter
2 tablespoons all-purpose flour
¼ teaspoon nutmeg
freshly ground
*
1 x white pepper
freshly ground
*
1 x salt
*
1 cup milk

Directions

Lightly poach the fish in the court bouillon until opaque.

Remove the fish and reserve the liquid.

Cook the mushrooms, green onions, and garlic in the butter until tender.

Blend in the flour, nutmeg, and white pepper aqnd salt to taste.

Add the milk and reserved liquid all at once.

Stir constantly until well blended.

Cook over low heat until thick and bubbly. Add the fish.

Heat and serve.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 272g (9.6 oz)
Amount per Serving
Calories 34440% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 560mg 23%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 86g
Vitamin A 13% Vitamin C 3%
Calcium 28% Iron 31%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed