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Savory Pike With Walnuts Recipe
|Flour||1⁄2 Cup (8 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Celery||1 Cup (16 tbs), sliced|
|Carrots||1 Cup (16 tbs), sliced|
|Onions||1 Cup (16 tbs), sliced|
|Mushrooms||1 Cup (16 tbs), sliced|
|Walnuts||3⁄4 Cup (12 tbs), chopped|
|Dry white vermouth||2⁄3 Cup (10.67 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Chicken bouillon cube||1|
|Grated cheese||1 Cup (16 tbs)|
Calories 700 Calories from Fat 325
% Daily Value*
Total Fat 37 g57.6%
Saturated Fat 8.7 g43.7%
Trans Fat 0 g
Cholesterol 115.9 mg
Sodium 949.5 mg39.6%
Total Carbohydrates 25 g8.4%
Dietary Fiber 4 g15.9%
Sugars 5.4 g
Protein 62 g123.7%
Vitamin A 115.6% Vitamin C 25.2%
Calcium 53.2% Iron 18.4%
*Based on a 2000 Calorie diet
2 Clean the fish and cut either into small pieces across the bone or into steaks. Season with salt and pepper and dredge with flour.
3 Heat the oil in a skillet and brown the fish for 5 minutes on each side. Place the fish pieces in a shallow, ovenproof dish.
4 In the same skillet saute the celery, carrots, onions and mushrooms for 4 minutes. Pour the sauteed vegetables over the fish pieces and sprinkle with the walnuts. Add the vermouth and; water and crumble in the bouillon cube.
5 Bake in the oven for 20 minutes. Remove and sprinkle with the grated cheese.
place under a hot broiler until brown and bubbling and serve immediately.