Directions:
- Place the stock in a wide shallow pan and bring to a simmer. Slide in the fish, cover and poach for 6-8 minutes until the fish is tender. Remove from the heat and keep the fish warm in the liquid while preparing the sauce.
- Place the shallots in a small pan with the wine vinegar. Boil until only a tablespoon of liquid remains. Remove the pan from the heat. Add the butter one piece at a time, whisking constantly to make a glossy sauce. If the sauce becomes too thick, return to the heat briefly. Add the Pernod®, salt and pepper, and a tablespoon of fish cooking liquid.
- Lift the fish from the stock and transfer to warmed dinner plates. Spoon the sauce over the top and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.69 Kcal (1506 kJ) | ||
| Calories from fat | 224.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.98g | 38% | |
|---|---|---|---|
| Cholesterol | 73.46mg | 24% | |
| Sodium | 214.84mg | 9% | |
| Potassium | 564.28mg | 12% | |
| Total Carbs | 19.58g | 7% | |
| Sugars | 9.09g | 36% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 11.58g | 23% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.1mg | 6% | |
| Calcium | 53.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 113.71 Kcal (476 kJ) | ||
| Calories from fat | 71.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.9g | 38% | |
|---|---|---|---|
| Cholesterol | 23.22mg | 24% | |
| Sodium | 67.92mg | 9% | |
| Potassium | 178.39mg | 12% | |
| Total Carbs | 6.19g | 7% | |
| Sugars | 2.87g | 36% | |
| Dietary Fiber | 1.04g | 13% | |
| Protein | 3.66g | 23% | |
| Vitamin C | 2.8mg | 15% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.3mg | 6% | |
| Calcium | 17mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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