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Ingredientes
- 1 1/4 lb hoki
- 1/2 c. sesame seeds Butter and oil for frying
- 4 lrg parsnips
- 3/8 c. cream Carrots Limes
Direcciones
- Parsnip Puree: Peel and cut the parsnips into 1-inch pcs, and simmer in lightly salted water till soft. Puree with just sufficient of the cooking water.
- Put back on the heat with the cream. (Add in a favourite herb at your whim.)
- Cut hoki into 4 even-sized pcs, press sesame seeds all over and cook in a little oil and butter in a shallow pan till golden brown.
- Serve fish with the puree surrounded with shaped carrots and lime segments.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 4 servings | |
| Calories 118 | |
| Calories from Fat 96 | 81% |
| Total Fat 11.48g | 14% |
| Saturated Fat 1.7g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 69mg | 2% |
| Total Carbs 2.2g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.09g | 0% |
| Protein 3.83g | 6% |
