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Ingredients
US|METRIC
6 SERVINGS
- 1/2 lb. haddock (skin removed)
- 16 oz. milk
- 2 oz. flour
- 2.5 oz. butter
- 0.5 oz. corn flour (plus 1/2 ounce)
- 4 egg yolks
- 1 cup Parmesan
- 1 Tbsp. Dijon mustard
- 8 oz. egg whites
- 6 oz. double cream
- 1/2 lb. leeks
- 1 oz. butter
- 1/2 cup heavy cream
- 1/4 lb. smoked haddock
- 12 quail eggs (soft boiled, halved)
- coulis (Red Pepper, recipe follows)
- sauce (Saffron, recipe follows)
- 2 oz. chives (chopped)
- 3 roasted red peppers (peeled and deseeded)
- 1 cup chicken stock
- salt
- pepper
- 1 pinch saffron (strands)
- 2 cups fish stock
- salt
- pepper
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat410 |
| % DAILY VALUE |
| Total Fat45g69% |
| Saturated Fat25g125% |
| Trans Fat |
| Cholesterol300mg100% |
| Sodium1330mg55% |
| Potassium810mg23% |
| Protein34g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber3g12% |
| Sugars9g |
| Vitamin A60% |
| Vitamin C20% |
| Calcium45% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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