Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
767
Calories
35g
Protein
20g
Fat
109g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Marjoram | 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
- 3 anchovies
- 1 teaspoon fennel , chopped
- 1 pinch cinnamon
- 1 teaspoon parsley , chopped
- 1 teaspoon marjoram , chopped
- 1 teaspoon flour
- 1 clove garlic , split
- 1 dash of lemon juice
- 1 dash of vinegar
- ½ gill cream , boiled
- Bones of 1 fish
Directions
1
Wash anchovies in vinegar; bone and pound with fennel and a cinnamon using a mortar and pestle .
2
Mix in parsley and marjoram, a squeeze of lemon juice, flour, cream, and the bones of the fish for which you will use this sauce.
3
Pass through a sieve , add garlic, and boil .
Recipe sourced from
wikibooks