French chefs around the world have made this sauce a staple in their repertoire. The basic Beurre Blanc is essentially butter and wine, that is, of course until The Dinner A’Fare makes it their own! We add the zest of lemon, parsley, cream, and onion to this creamy sauce and top the flakey fish off with a touch of lump crabmeat. This dish is delicious.
Cal 302 /Carbs 13.8 gm /Sugars .9 gm /Protein 19.6 gm /Fat 17.7 gm /Sat Fat 9.8 gm/ Fiber .5 gm /Sodium 377 mg /Chol 81 mg
Cooking Instructions: Stovetop / Oven / 30-35 minutes