Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | 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
- a clove of garlic
- a piece of lemon
- a pinch of saffron
- a handful of minced parsley
- a piece of oiled paper
- a slice of salmon
- four onions sliced
- one part oil
- pepper
- cloves
- clove
- salt
- parsley
Directions
percli, &c., the greater the variety the better, say in all about 41b. or 51b. weight, a couple of dozen mussels, three or four onions sliced, the same number of tomatoes peeled, emptied of their seeds, and cut up in quarters (or dried tomatoes), a slice or two of lemon, from which remove the skin, a small bag containing plenty of whole pepper, a few cloves, a laurel leaf, a clove of garlic, a piece of lemon or orange rind, a pinch of saffron, and half a chili or capsicum pod. Put the whole into a saucepan, and add to it some fine salad oil, some light white wine, and some water, in the following proportions : one part oil, one of wine, and three of water, salt to taste, and on the point of serving throw in a handful of minced parsley. It takes about an hour to cook, and, when cooked, may be served either altogether in a deep dish, over slices of stale bread, or the best part of the liquor may be served thus, and the fish with the rest separately. The muslin bag must be of course suppressed at the time of serving.
Broiled fish is by no means a bad institution, espe- cially for breakfast ; but there is broiled fish and broiled fish. I should place the fish in a “marinade” (pickle) for some hours, and then broil it wrapped up in a piece of oiled paper, not printed paper. The pickle I should compose as follows : fine salad oil, a very little vinegar, pepper, salt, parsley, and any fresh sweet herbs that are obtainable, minced very fine, as well as a few shallots, all, of course, in due proportions ■ and I may here again mention that onions, shallots, and garlic are as dangerous as they are useful to the cook’s art, for a little of them goes a great way, and if a certain limit be overstepped they spoil instead of improving the dish.
A slice of salmon, or a red mullet, which has lain in the above pickle three or four hours, and is then inclosed in