Photo: Alexander Maasch
Red mullet with ceps and goats’ cheese
11 ingredients
30 min + 1 hr
Serves 2
openrecipes
Fish fillets simply fried and served with an interesting twist on stuffed vine leaves.
Estimated Nutrition (whole recipe, rough)
817
Calories
21g
Protein
36g
Fat
102g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
| Rapeseed Oil | 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
- ½ small pumpkin
- 50g/1¾oz butter
- 3 large ceps, sliced
- 3 large savoy cabbage
- 2 tbsp yeast extract, such as Marmite
- 100g/3½oz goats’ cheese
- 60g/2¼oz toasted pumpkin seeds
- , for deep frying vegetable oil
- and saltblack pepper
- 1 medium red mullet
- splash of rapeseed oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes