Haddock Printanier Recipe
Summary
Ingredients
| Haddock steaks/Haddock fillets | 750 Gram | |
| Oil | 60 Milliliter | |
| Garlic | 3 Clove (15 gm) | |
| Bay leaf | 1 | |
| Flour | 15 Milliliter | |
| Parsley | 60 Milliliter | |
| Fish fumet/Water | 125 Milliliter | |
| Green peas | 500 Milliliter | |
| Eggs | 4 | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 3114 Calories from Fat 1742
% Daily Value*
Total Fat 191 g294.4%
Saturated Fat 41.7 g208.3%
Trans Fat 0 g
Cholesterol 1077.9 mg359.3%
Sodium 4009.2 mg167.1%
Total Carbohydrates 218 g72.6%
Dietary Fiber 28.5 g114%
Sugars 53.7 g
Protein 144 g288.2%
Vitamin A 198.5% Vitamin C 475.1%
Calcium 50.9% Iron 132.3%
*Based on a 2000 Calorie diet
Directions
In an 8 x 8-inch (20 x 20 cm) ceramic dish, heat the oil 3 minutes at HIGH.
Add the garlic, bay leaf, flour and parsley.
Stir thoroughly, add the fish fumet or water, stir well.
Add the fish and the green peas.
Cover with waxed paper.
Microwave 5 minutes at HIGH.
Stir peas and juice.
Let stand 4 to 5 minutes.
Remove fish to a hot dish with a perforated spoon.
Break the eggs into the juice.
Pierce each yolk with the point of a paring knife.
Cover with waxed paper and cook at MEDIUM, allowing 1 to 2 minutes per egg.
As soon as the eggs are cooked, serve a portion of fish, an egg, and some gravy.
Chef
