Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- one pound of any cold boiled white fish in one tablespoonful of oil
- one tablespoonful of oil
- one tablespoonful of vinegar
- one slice of onion
- three tablespoonfuls of tomato catsup
- three tablespoonfuls of sherry
- three tablespoonfuls of butter
Directions
Marinate one pound of any cold boiled white fish in one tablespoonful of oil, one tablespoonful of vinegar, one slice of onion, pepper and salt. Leave the fish in as large pieces as possible. Put in a chafing-dish three tablespoonfuls of tomato catsup, three tablespoonfuls of sherry, three tablespoonfuls of butter. Put the butter in first, and when melted add the catsup and wine and then the fish. Baste the fish with the liquor until it is thoroughly heated, and it is then ready to serve. Thin slices of cooked cold beef, veal, or ham may also be cooked in this way.