Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Sauce | 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 large stalks of celery
- 1/2 cup salt pork
- 1 medium onion
- 1 - 1 1/2 (2 1/2 to 3 3/4 dl) cup fish meat
- Cream Sauce:
- 1/4 (1./2 dl) cup butter
- 2 heaping tablespoons of white flour
- 2 cups (5 dl) milk
- =
Directions
Cook in water until tender.
Dice 1/2 cup of salt pork and fry well.
Dice one medium onion.
Dilute with fish broth.
Then add celery and water in which it was cooked, the fried salt pork, and diced onion.
The final addition is 1 to 1 1/2 cups fish meat. Cook for 30 minutes.
When serving, sprinkle individual bowls with chopped chives.
Cream Sauce:
Melt 1/4 cup (1./2 dl) of butter, add 2 tablespoons of white flour and blend.
Dilute gradually with 2 cups milk .
Simmer 7 to 8 minutes.