Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
487
Calories
64g
Protein
15g
Fat
21g
Carbs
Counts 9 of 10 ingredients — the other 1 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 |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Haddock | 100g cooked | 112 |
| Yogurt | 170g plain Greek | 100 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Whiting | 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
- =
- 3 1/2 lbs white fish fillet (cod, haddock, whiting, hake)
- 4 tablespoons cucumber, finely chopped
- 4 tablespoons green pepper, finely chopped
- 4 tablespoons radishes, thinly sliced
- 3 small cartons natural yogurt
- salt and pepper
- lemon
- bay leaf
- peppercorns
- =
Directions
1
Poach fish fillet for 3 minutes in boiling slated water flavored with lemon, bay leaf and peppercorns. Drain, cool and set aside. In a bowl, mix vegetables. Add yogurt. Season with salt and pepper and mix well. Chill. When ready to serve, arrange fish fillet on a platter and pour over dressing. Garnish with chopped parsley. Makes 10 servings.
Recipe sourced from
fandom