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Add a photoRaciónes: 4
Ingredientes
- 2 Tbsp. butter
- 1 lb cooked filet of flounder or possibly halibut
- 2 Tbsp. flour
- 1/2 c. lowfat milk
- 1/2 c. light cream
- 2 x egg yolks
- 2 Tbsp. dry sherry
- 1/2 tsp paprika
- 1/2 tsp salt
Direcciones
- Place butter in a 1 1/2 qt saucepan over medium heat till melted. Add in the fish, cut into bite-sized pcs, and cook for 2 min. (Raw pcs of fish may be used, and cooked for 5 min.) Stir in the flour. Add in lowfat milk and cream, and stir till smooth and thick. Beat egg yolks and sherry till well-blended.
- Stir a little of the sauce into the yolks, then stir the yolks into the remaining sauce. Turn heat very low, and stir only till the mix becomes warm. Don't boil. Add in paprika and salt, and serve on toast points or possibly in a casserole.
- Serves 4.
- [[Spike is always skeptical of foods which are served "on toast points" because itseems a good way to hide stuff. It smacks of "ladies" wearing bird-cage hats, lined up at a tea party with the guest of honor
- "pouring." I think this sounds likegood food, and I would serve it from a casserole, mixed with herbed croutons.]]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 4 servings | |
| Calories 252 | |
| Calories from Fat 117 | 46% |
| Total Fat 13.27g | 17% |
| Saturated Fat 7.78g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 450mg | 19% |
| Potassium 511mg | 15% |
| Total Carbs 6.76g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.24g | 1% |
| Protein 23.72g | 38% |
