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Hake With Belgian Chicory Recipe
|Belgian endives||14 Ounce (Chicory)|
|White port||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||3 Tablespoon|
|Shelled shrimp||2 Ounce (Prawns)|
Serving size: Complete recipe
Calories 725 Calories from Fat 263
% Daily Value*
Total Fat 30 g45.4%
Saturated Fat 11.2 g55.9%
Trans Fat 0 g
Cholesterol 541.4 mg180.5%
Sodium 948.1 mg39.5%
Total Carbohydrates 22 g7.3%
Dietary Fiber 12.5 g50.1%
Sugars 3.8 g
Protein 74 g148.6%
Vitamin A 191.5% Vitamin C 79.4%
Calcium 30.5% Iron 38.6%
*Based on a 2000 Calorie diet
Put the chicory (endive) in a casserole with the butter, white port and salt and pepper to taste.
Cover and microwave on HIGH for 8 minutes.
Rinse the fish.
Sprinkle salt and pepper into the base of a small dish and add the fish.
Season with salt and pepper and pourthe lemon juice over.
Cover and microwave on HIGH for 5-6 minutes depending on the thickness of the fish steaks.
Add the shrimp (prawns) 1 minute before the end of cooking to heat them through.
Beat the eggs in a bowl with a fork.
Add 1-2 tablespoons of water and beat again.
Drain the fish and the chicory (endives) and set aside.
Pour the cooking liquid from both into a small bowl and heat on HIGH for 1 minute.
Pour the hot liquid into the eggs in a thin trickle, whisking constantly.
Put the sauce in the oven and microwave on MEDIUM for 2 1/2 minutes.
Arrange the fish and chicory (endives) .
Whisk the sauce (which will have separated slightly) and pour over.