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Servings: 6

Ingredients

Cost per serving $2.93 view details
  • 1 fillet approx 21 ounce (600 g) of ling, cod, pollock or possibly any other fish available.
  • 3 Large eggs
  • 1 bunch parsley
  • 1 small can tomato paste
  • 2 envelopes powdered court bouillon
  • 1 glass white wine
  • Salt and pepper.
  • Approx 7 ounce (200 g) cooked shrimp, peeled.
  • 1 tomato
  • 1 lemon
  • Tarragon
  • Mayonnaise
  • Large saucepan
  • Mixing bowl
  • Cake pan
  • Parchment paper
  • Long plate

Directions

  1. To prepare court bouillon: pour 2.1 quart water and glass of white wine in large saucepan, and add in contents of envelopes. Bring to a boil.
  2. Wash fish fillets and plunge into boiling court bouillon, simmer gently in court bouillon for 20 minutes.
  3. Drain.
  4. Heat oven to 400 ºF (200 ºC).
  5. Into a mixing bowl, break Large eggs, beat and add in tomato paste, minced parsley, and fish cut into pcs.
  6. Salt and pepper. Line Cake pan with parchment paper and pour in preparation, spreading with a fork and tamping gently.
  7. Cook 20 minutes Unmold onto long platter when loaf is cold.
  8. Decorate with slices of tomato and lemon, tarragon leaves and shrimp.
  9. Mix some shrimp into a mayonnaise to use as a sauce.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 220g
Recipe makes 6 servings
Calories 310  
Calories from Fat 116 37%
Total Fat 12.88g 16%
Saturated Fat 4.52g 18%
Trans Fat 0.0g  
Cholesterol 200mg 67%
Sodium 498mg 21%
Potassium 698mg 20%
Total Carbs 12.39g 3%
Dietary Fiber 1.7g 6%
Sugars 4.61g 3%
Protein 31.37g 50%
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