Directions:
- Combine the stock and milk in a skillet large enough to hold all of the fish in a single layer.
- Bring to a simmer over medium heat.
- Add the fish, salt, and pepper; and cook uncovered for 5 - 7 minutes, or until the fish just flakes when you touch it with a fork.
- Carefully move the fish to a heated platter, cover, and keep warm.
- Bring the poaching liquid to a boil, and reduce to 1 cup (about 10 minutes).
- Reduce heat to medium, add the cream, and cook for 2 more minutes.
- Whisk in the mustard, sugar, and sour cream, bring back to a simmer.
- Whisk in the butter, a bit at a time, until fully incorporated.
- Add any juice that has accumulated on the platter, then strain the sauce over the fish.
- Sprinkle with parsley, then serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.11 Kcal (1349 kJ) | ||
| Calories from fat | 123.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.68g | 21% | |
|---|---|---|---|
| Cholesterol | 160.27mg | 53% | |
| Sodium | 932.94mg | 39% | |
| Potassium | 972.81mg | 21% | |
| Total Carbs | 3.24g | 1% | |
| Sugars | 2.23g | 9% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 41.41g | 83% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 100.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 70.7 Kcal (296 kJ) | ||
| Calories from fat | 27.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 21% | |
|---|---|---|---|
| Cholesterol | 35.18mg | 53% | |
| Sodium | 204.77mg | 39% | |
| Potassium | 213.52mg | 21% | |
| Total Carbs | 0.71g | 1% | |
| Sugars | 0.49g | 9% | |
| Dietary Fiber | 0.06g | 1% | |
| Protein | 9.09g | 83% | |
| Vitamin C | 0.4mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 22mg | 10% | |
* 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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