Baked fish with beurre blanc sauce from The American Country Inn and Bed & Breakfast Cookbook, Volume One: More Than 1,700 Crowd-Pleasing Recipes from 500 American Inns (page 53) by Kitty Maynard and Lucian Maynard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute petrale sole or firm white fish fillets of your choice for salmon fillets, dried dill for dried tarragon, whipping cream for crème fraîche, and dill for tarragon.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.