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Fillets Of Fish With Juliennes Of Vegetables Recipe
|Shallots||2 Small, finely chopped|
|Freshly ground black pepper||To Taste|
|White wine flavoured fish stock||1 1⁄2 Cup (24 tbs)|
|Whites of leeks||2|
Serving size: Complete recipe
Calories 1581 Calories from Fat 641
% Daily Value*
Total Fat 73 g112.1%
Saturated Fat 31.8 g158.8%
Trans Fat 0 g
Cholesterol 727.9 mg242.6%
Sodium 1934 mg80.6%
Total Carbohydrates 69 g22.9%
Dietary Fiber 9.7 g38.9%
Sugars 18.4 g
Protein 175 g350.5%
Vitamin A 373.4% Vitamin C 89.8%
Calcium 78.9% Iron 49.1%
*Based on a 2000 Calorie diet
Butter a baking dish, arrange the fish fillets, season, dot with pieces of butter and % cover with fish stock.
On top of the stove bring the stock to simmering point, then put the dish in the oven for 10 minutes.
While the fish is poaching cut the carrots and the celery in the work bowl with the julienne disc or shredder.
With a sharp knife halve the onion and cut into thin slices.
Slowly cook the juliennes of vegetable in butter until they are tender but not soft.
When the fish is cooked pour the stock over the vegetables and if necessary season.
Serve the poached fish fillets on preheated plates with the juliennes arranged on top of the fillets and the liquid poured over the fish.