Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
834
Calories
79g
Protein
32g
Fat
50g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Halibut | 100g cooked | 140 |
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Summer Savory | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Olive oil
- 2 or 3 smallish new potatoes, cut into 1/2-inch slices
- Salt and freshly ground pepper
- 6-ounce fillet of flounder, halibut, tilapia, salmon, or red snapper, or more if you want leftovers
- About 1/3 medium zucchini, cut into julienne strips
- 1/2 medium carrot, peeled and cut into very thin julienne strips
- 1 scallion, white and tender green, cut into lengthwise strips
- 3 slices fresh ginger approximately the size of 25-cent pieces, peeled and cut into julienne strips
- A splash of white wine
- A sprinkling of fresh herbs, if available (such as parsley, chives, tarragon, or summer savory)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes