Photo: Cala
Estimated Nutrition (whole recipe, rough)
356
Calories
28g
Protein
19g
Fat
21g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Haddock | 100g cooked | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
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
- 10 sprigs fresh rosemary
- 20 sprigs fresh thyme
- 2 whole dried bay leaves
- 12 whole black peppercorns
- 2 tablespoons unsalted butter
- 2 large leeks, white and pale green parts only, cut into 1/2-inch pieces (about 2 cups total)
- 1 large fennel bulb, cut into medium dice (about 2 cups total)
- 2 quarts heavy cream
- 1 pound smoked haddock, flaked (about 2 cups total)*
- 2 tablespoons minced fresh dill
- 10- by 10-inch square of cheesecloth, kitchen string
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