Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 100 g of BONFOUTOU
- 4-5 fish filets (preferably sole)
- 1 onion
- 20 g of butter
- pepper
- 2 spring onions
- 2 MAGGI stock cubes
- 1 slice of lemon
- salt (if needed)
- 500 ml of water
Directions
Poach the fish filets in a broth consisting of the spring onions, 1 onion, 1 MAGGI stock cube, 1 slice of lemon, pepper,
When cooked, remove the fish and strain the broth, Use this broth for making a foto bread with the BONFOUTOU, Open the bread and introduce the fish, Close the bread firmly,
Make decorations with a knife blade, Sprinkle the tops with butter and bread crumbs, Place in the oven for 15 minutes, thermostat 8/9, to bake the tops au gratin, Serve with a sauce of your choice (tomato, eggplant, etc...).
Category:Ivoirian Recipes
Category:Ivoirian Snacks