Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
470
Calories
58g
Protein
22g
Fat
6g
Carbs
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 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | 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
- 4 chicken fillets,
- 14g dillisk,
- 5g chopped ginger,
- 100g pieces salmon fillet,
- 14g coriander, black pepper,
- 1 egg white, juice of 1 lime
Directions
1
1) Butterfly and bat chicken fillets (or ask butcher to)
2
2) Combine ingredients and blitz in food processor
3
3) Place some of the stuffing mix in centre of fillets and seal edges
4
4) Season and drizzle with olive oil. Bake in a pre-heated oven to 200 degress, gas mark 6, for 20-25 mins or until cooked
5
5) Serve with a crisp salad and drizzle with a blasamic dressing
Recipe sourced from
fandom