Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
702
Calories
57g
Protein
43g
Fat
15g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | 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
- 4 whole cloves
- 1 bottle (750 ml) dry white wine
- 1 cup white wine vinegar
- 1 lb. boneless veal rump
- 2 cups water
- Salt, to taste
- 2 Tbs. salt-cured capers, rinsed and drained
- 2 olive oilpacked anchovy fillets
- 1 cup drained olive oilpacked tuna
- 1 cup mayonnaise
- 1 tsp. finely grated lemon zest
- Salt and freshly ground pepper, to taste
- 1 Tbs. minced fresh flat-leaf parsley
- 1 Tbs. finely diced red bell pepper
- 1 Tbs. salt-cured capers, rinsed and drained
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes