Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
449
Calories
22g
Protein
30g
Fat
17g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 6 pcs 4-6 ounces Cod loins
- juice of ½ lemon
- salt and white pepper
- 2 medium-sized leeks
- 3 tbsp butter
- ½ cup dry white wine
- ½ cup cream
- chopped chives for decorating
- =
Directions
1
Place cod loins on a buttered sheet pan, sprinkle with lemon juice and season to taste with salt and pepper. Bake in a 400 F hot oven for 8-10 minutes.
2
Cut, wash and slice leeks very thin. Melt butter in a heavy, deep skillet, add leeks and cook at a moderate heat until soft - not brown. Pour in the white wine and simmer for 6-8 minutes. Pour in the juice from the fish, then the cream and bring to a boil.
3
Season to taste with salt and pepper and serve with the fish and boiled vegetables. Sprinkle with chopped chives for decorating.
Recipe sourced from
fandom