Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 30 fish
- 2 lemon
- pepper
- salt
- lemon juice
- parsley
Directions
Mrs. Caroline Potter.
Split the mackerel down the middle of the back if the fish is large. If small, broil whole. Season with pepper and salt, and rub with a little sweet oil. Put fish in a double broiler; see that it is cooked well on both sides. Place on a hot dish,
30 Fish and Fish Sauces.
butter the fish nicely, and squeeze the juice of a lemon over it. Garnish with parsley and slices of lemon, and serve with a la maitre d'hotel.
i tablespoon of butter. I tablespoon of flour,
i tablespoon of parsley, Juice of l/2 lemon.
chopped. i pint of clear consomme.
Put the butter and flour in sauce pan ; let them blend with- out burning. Mix well over a slow fire and add the consomme. Add the lemon juice and parsley; let all boil 15 minutes. When it reaches this point, take ofT the stove and add the well-beaten yolk of an egg, and stir well. Never add the egg- to the sauce while it is cooking, or it will curdle at once and ruin the sauce. This sauce can be served with any kind of broiled or baked fish.