Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
1324
Calories
97g
Protein
31g
Fat
159g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| 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
- =
- 1 1/2 pounds fish fillets (flounder, sole, or cod)
- 1/4 to 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dill weed
- 1 1/2 cups chicken broth
- 1 4-ounce can sliced mushrooms, drained
- 1/2 cup peeled and deveined cooked shrimp, sliced in half lengthwise
- 1/2 of large cucumber, sliced paper thin
- 1/2 cup chopped onion
- 1 tablespoon butter or margarine
- 3 cups cooked rice
- 2 tablespoons chopped pimientos
- =
Directions
1
Arrange fillets in greased shallow baking dish; sprinkle with salt and pepper. Broil 10 minutes.
2
Combine cornstarch, garlic, dill and broth in medium saucepan. Cook over low heat, stirring constantly, until thickened. Stir in mushrooms and shrimp. Pour over fillets and broil 5 minutes longer.
3
Cook cucumber and onion in butter in large skillet until tender crisp. Add rice and pimiento; heat thoroughly. Serve with broiled fish.
Recipe sourced from
fandom