Trumpeterwithwhitewine Recipes
WHITE WINE SPRITZER
Provided by Ree Drummond : Food Network
Categories beverage
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Fill a wine glass halfway with the super-chilled wine ... the glass should frost ... that's when you know your wine's cool enough.
- Splash in the club soda until the glass is three-quarters full. (Note: You can also use ginger ale or lemon lime soda!)
- Then take a slice of lime and put it on the rim of the glass.
TRUMPETER WITH WHITE WINE
I was given some fresh trumpeter and went searching for a recipe. I found this on the Fins Restaurant webpage. You can use Snapper, Jewfish or Blue eye trevalla instead of the trumpeter. Serve with Wasabi Mash and Saute Spinach. **I have included the serving directions for this in the cooking method. If serving a different way, ignore these steps.
Provided by Sara 76
Categories Australian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- **Just before fish is cooked.
- **Divide mash between 4 plates.
- **Place four equal portions of spinach on top of mash.
- Heat olive oil in frying pan.
- Season fish fillets and dust lightly in flour.
- When oil is hot, add fish to pan.
- Cook fish fillets for 2 minutes or until golden then turn and cook other side.
- Deglaze the pan with white wine, lemon juice and butter.
- Place in a hot oven (180C) for 3 minutes until fish is almost cooked.
- **When fish is cooked place on top of wasabi mashed potatoes and spinach. Reduce sauce by ½ then add chopped parsley in last seconds.
- Pour sauce over the fish.
Nutrition Facts : Calories 438.4, Fat 26.1, SaturatedFat 5.2, Cholesterol 96, Sodium 155.6, Carbohydrate 2.9, Fiber 0.4, Sugar 0.9, Protein 36.8
MUSSELS IN A WHITE WINE SAUCE
Provided by Food Network
Yield 2 servings
Number Of Ingredients 11
Steps:
- Scrub and debeard the mussels, discarding any that remain open. Combine the wine, onions, bay leaf, thyme, rosemary and garlic and bring to a simmer. Add mussels, cover the pot and steam until the shells open. Remove the mussels and keep them warm while finishing the sauce. Strain the steaming liquid, whisk in butter, add parsley and chives and season to taste with salt and pepper. Serve the sauce ladled over the mussels.
Nutrition Facts : Calories 156, Carbohydrate 6.4 grams, Fiber 0.3 grams, Protein 24.3 grams
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