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Ingredientes
- 8 sm Rouget - (abt 1 1/2 to 2 lbs) Salt to taste Virgin extra virgin olive oil as needed
- 4 x Shallots finely minced
- 1 c. White wine from Provence
- 1/2 c. White wine vinegar
- 8 ounce Sweet butter cool, cut 1/4" dice
- 24 x Perfect basil leaves
- 2 Tbsp. Pine nuts Freshly-grnd black pepper to taste
- 1 x recipe Leeks Glazed In Vin D'Anjou see * Note
Direcciones
- Preheat grill.
- Gut and scale fish and season with salt. Brush fish with oil and place on grill. Cook till just cooked through, 4 to 5 min on a side.
- Meanwhile, place shallots, wine and vinegar into a saucepan and boil till 3 to 4 Tbsp. remain. Add in butter all at once and whisk till emulsified and remove from heat.
- Chiffonade 20 basil leaves and add in to butter sauce along with pine nuts. Season with salt and pepper. Remove fish to platter, spoon sauce over and garnish with remaining basil leaves. Serve with Leeks Glazed In Vin D'Anjou.
- This recipe yields 4 main course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 4 servings | |
| Calories 483 | |
| Calories from Fat 423 | 88% |
| Total Fat 48.21g | 60% |
| Saturated Fat 29.29g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 332mg | 14% |
| Potassium 104mg | 3% |
| Total Carbs 2.24g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.64g | 0% |
| Protein 0.99g | 2% |
