Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Haddock | 100g cooked | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
| Herring | 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
- =
- 2 lb Haddock fillets
- Salt to taste
- Spiced herring or anchovies
- 1 Egg
- Bread crumbs
- 1/3 c Butter
- 3/4 Cup cream or milk (up to 1-cup)
- =
Directions
If whole fish is used, remove viscera, head, tail, all bones, and skin. Cut into fillets. Rinse, dry on paper towels, and sprinkle with salt. Let stand a short while. On each fillet place a piece of spiced herring or a whole anchovy. Roll up and tie with string. Dip each roll in slightly beaten egg, then in bread crumbs. Place rolls in a buttered dish or pan. Dot each roll with butter. Brown in a hot oven (425F). When well browned, pour milk or cream over fish rolls and continue baking in a slow oven (325F) for 15 minutes or until fish is done.