Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
902
Calories
40g
Protein
37g
Fat
98g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| 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 tbsp. butter
- 1 1⁄2 tbsp. flour
- 1 cup Double-Rich Fish Stock
- 1⁄2 cup heavy cream
- 2 hard-cooked eggs, peeled and chopped
- 2 tbsp. capers, rinsed and coarsely chopped
- Salt and freshly ground white pepper
Directions
1
Melt butter in a small heavy-bottomed saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, until bubbling but not browned, about 2 minutes.
2
Gradually whisk in stock, then cream. Bring to a simmer, cook for 30 seconds, then remove from heat and set aside to cool for 5 minutes. Sauce will thicken as it rests.
3
Stir in eggs and capers. Season to taste with salt and pepper. Keep warm over lowest heat until ready to serve.
Recipe sourced from
fandom