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Ingredientes
- 1/3 lb warm-smoked lake trout
- 1 c. cream of potato or possibly celery soup
- 1 c. lowfat milk
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Parsley for garnish
- Â Â Dill for garnish
Direcciones
- Heat fish and lowfat milk to boiling. Flake fish and add in. Season to taste with salt and pepper. Serve, sprinkled with parsley and dill.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 2 servings | |
| Calories 126 | |
| Calories from Fat 31 | 25% |
| Total Fat 3.56g | 4% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 857mg | 36% |
| Potassium 323mg | 9% |
| Total Carbs 17.64g | 5% |
| Dietary Fiber 0.5g | 2% |
| Sugars 8.48g | 6% |
| Protein 5.88g | 9% |
