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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Ingredients:
75 ml cream |
75 ml fish stock |
75 ml dry white wine |
30 g vendace rainbow trout or 30 g salmon |
Directions:
1. Let the cream, stock and wine cook briskly in a saucepan until thickened. Remove the pan from heat and gently stir in the roe. Serve immediately with fried or grilled fish dishes.
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