Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| White Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 8 thin slices of white bread without crust
- 150gr shrimp
- For the sauce:
- 1/4 liter milk or fish stock
- 1 small onion
- 25gr butter
- 25gr flour
- optionally 2 or 3 tablespoons grated cheese
- salt and pepper to taste
- some chopped parsley
- =
Directions
Wash the shrimps and leave to drain.
Saute the onion in the butter. Mix the milk or stock with the (used) butter and flour and make a thick sauce.
Bring to taste with salt, pepper, optionally the grated cheese and the chopped parsley.
Warm the shrimp in this sauce, without brining to the boil.
Butter the slices of bread on both sides, fry them in a dry frying pan and cover in shrimp ragout.
Serve on a heated dish.