Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Snapper | 100g cooked | 128 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Water | 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
- 1 lb. snapper (fish)
- 1 lb. any other white fish
- 1 and 1/2 qts. water
- 6 peppercorns
- 2 bay leaves
- 3 tablespoon margarine or butter
- 1 large onion
- 4 oz. fresh mushrooms
- 1 tablespoon flour
- 2 tablespoon tomato ketchup or paste
- 1 large sweet sour dill pickle
- 1 tablespoon capers
- 1 tablespoon dill
- 2 slices lemon
- 1/2 cup sour cream
Directions
1. Clean and wash the Fish.
2. Boil the remaining bones and heads in water with spices about 2 minutes and then drain through sieve.
3. Melt margarine and fry finely chopped onions and mushrooms until golden brown about 10 minutes.
4. Add flour, tomato paste, fish bouillon and fish (cut into small pieces). Boil about 10 minutes.
5. Add finely chopped pickle, capers, dill and lemon (seeds removed).
Finally add sour cream to each serving and serve hot.