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Halibut Salad Recipe
|Dry white wine||3⁄4 Pint|
|Parsley sprigs||4 Small|
|Lemon juice||4 Ounce|
|Olive oil||8 Ounce|
|Black pepper||1⁄2 Teaspoon|
|Green chutney||1 Tablespoon|
|Peeled shrimp||1⁄2 Pint|
Serving size: Complete recipe
Calories 4529 Calories from Fat 3197
% Daily Value*
Total Fat 359 g552.3%
Saturated Fat 54.4 g271.9%
Trans Fat 0 g
Cholesterol 782 mg
Sodium 5217.6 mg217.4%
Total Carbohydrates 77 g25.6%
Dietary Fiber 14.4 g57.7%
Sugars 28.7 g
Protein 188 g376.7%
Vitamin A 454.8% Vitamin C 358%
Calcium 37.3% Iron 95.2%
*Based on a 2000 Calorie diet
Peel and quarter 2 carrots and 2 onions.
Put them into the wine mixture with 2 sticks celery, 1 bay leaf, 4 sprigs parsley, 1 teaspoon salt and 6 peppercorns.
Simmer over moderate heat with the pan covered for 1/2 hour.
Place the fish in the hot liquid and over reduced heat simmer until the fish is opaque, about 20 minutes.
Take off stove and cool in its cooking liquid.
When cold, remove from liquid, skin, bone, flake, and put into a bowl with a spoonful or two of the liquid poured over to prevent drying.
Make the sauce by combining 4 oz. lemon juice, 8 oz. olive oil, 1/2 teaspoon freshly ground pepper, 1 teaspoon salt and 1 tablespoon green chutney in a jar with a screw top.
Shake until thoroughly mixed.
Store in a cool place.
Shell and refrigerate 1/2 pint shrimps.
Seed and cut 1 green pepper lengthwise in thin strips.
Place strips in a plastic bag in the vegetable crisper of refrigerator.
Wash lettuce leaves, drain carefully, wrap lightly in a towel and keep in the crisper.
To serve, line a chilled salad bowl with lettuce leaves.
Pile fish in centre and sprinkle with the shrimps and pepper strips on top.
Shake the chutney mixture again thoroughly and pour over the salad.