Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
665
Calories
28g
Protein
28g
Fat
72g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange Juice | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Striped Bass | not in our table | 0 |
| Saffron | not in our table | 0 |
| Water | 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
- 2 filets rockfish (striped bass, or other flakey white fish)
- 1 large bulb fennel
- 1 shallot (or 1/4 of a medium onion), very thinly sliced
- 1/4 teaspoon saffron threads, crumbled
- 1/2 teaspoon salt
- 1/4 cup white wine
- 1/2 cup broth or water
- 2 medium sweet potatoes
- 1 tablespoon good-tasting olive oil
- 2-3 tablespoons fresh orange juice
- pinch of nutmeg
- salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes