Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 fillet approx 21 ounce (600 g) of ling, cod, pollock or possibly any other fish available.
- 3 Large eggs
- 1 bunch parsley
- 1 small can tomato paste
- 2 envelopes powdered court bouillon
- 1 glass white wine
- Salt and pepper.
- Approx 7 ounce (200 g) cooked shrimp, peeled.
- 1 tomato
- 1 lemon
- Tarragon
- Mayonnaise
- Large saucepan
- Mixing bowl
- Cake pan
- Parchment paper
- Long plate
Direcciones
- To prepare court bouillon: pour 2.1 quart water and glass of white wine in large saucepan, and add in contents of envelopes. Bring to a boil.
- Wash fish fillets and plunge into boiling court bouillon, simmer gently in court bouillon for 20 minutes.
- Drain.
- Heat oven to 400 ºF (200 ºC).
- Into a mixing bowl, break Large eggs, beat and add in tomato paste, minced parsley, and fish cut into pcs.
- Salt and pepper. Line Cake pan with parchment paper and pour in preparation, spreading with a fork and tamping gently.
- Cook 20 minutes Unmold onto long platter when loaf is cold.
- Decorate with slices of tomato and lemon, tarragon leaves and shrimp.
- Mix some shrimp into a mayonnaise to use as a sauce.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 6 servings | |
| Calories 310 | |
| Calories from Fat 116 | 37% |
| Total Fat 12.88g | 16% |
| Saturated Fat 4.52g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 200mg | 67% |
| Sodium 498mg | 21% |
| Potassium 698mg | 20% |
| Total Carbs 12.39g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.61g | 3% |
| Protein 31.37g | 50% |
