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Raciónes: 4

Ingredientes

Cost per serving $4.87 view details
  • 1 lb Monkfish, skinned Lowfat milk to cover
  • 1/4 lb Shrimp, shelled
  • 2 x Large eggs
  • 3 Tbsp. Tomato paste
  • 1/2 tsp Curry pwdr
  • 2 tsp Lemon juice
  • 1/4 tsp Fresh rosemary, minced or possibly healthy pinch of dry
  • 1 pch Of saffron or possibly tumeric
  • 3/4 c. Light or possibly single cream Salt and pepper to taste

Direcciones

  1. Preheat oven to 350 degrees F. Put the monkfish in a pan just large sufficient to hold it. Pour the lowfat milk over and place the pan over moderate heat. Bring to a simmer, cover, and cook for 8 min. Turn the fish and cook 7 min longer, or possibly till the fish is cooked through. When the monkfish is nearly done, add in the shrimp and cook 2-3 min, or possibly till they turn pink.
  2. Drain fish and shrimp, discarding lowfat milk. Cut the monkfish into bite-size pcs.
  3. Beat the Large eggs with the tomato paste, curry pwdr, lemon juice, rosemary, saffron and 1/2 c. cream. Fold in the fish and shrimp and season to taste with salt and pepper. Turn into 4 individual ramekin dishes and pour an equal amount of the remaining cream over the top of each dish. Bake for 20 min, or possibly till set. Serve warm with a ssqueeze of lemon and a crusty french type bread.
  4. This is an appetizing and stylish way to start a meal. For a light lunch dish for two, cook this in one ovenproof dish and serve it with a green salad and boiled new potatoes.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 227g
Recipe makes 4 servings
Calories 187  
Calories from Fat 43 23%
Total Fat 4.82g 6%
Saturated Fat 1.28g 5%
Trans Fat 0.0g  
Cholesterol 176mg 59%
Sodium 273mg 11%
Potassium 681mg 19%
Total Carbs 8.47g 2%
Dietary Fiber 0.7g 2%
Sugars 1.76g 1%
Protein 26.27g 42%
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