4 Serves
30 Mins
In a saucepan, melt 2 tablespoons of butter over medium heat. Add the mixed vegetables, parsley, bay leaf, and black peppercorns, sautéing until the vegetables are tender.
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Vitamin K
72 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
62 µg / 400 µgCalcium
180 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
603 mg / 4,700 mgSodium
253 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
7 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Pour the stock and lemon juice into the saucepan with the vegetables and simmer for 10 minutes.
In a cast iron pan, heat 2 tablespoons of butter until sizzling. Whisk in the all-purpose flour continuously until the roux reaches a medium-dark brown color.
Gradually whisk the vegetable-infused stock into the roux until smooth. Stir in a few drops of Worcestershire sauce and additional butter to taste.
Season the white fish fillets liberally with the seasoning. Heat 2 tablespoons of butter in a sauté pan and cook the fish, two fillets at a time, for 5 minutes per side until golden and cooked through.
Serve the fish topped with the prepared meuniere sauce, toasted pecans, and a garnish of snipped chives.
25
g95
g20
g
Yemeni
