Salmon and Haddock Loveknots
- ref. 260
A wonderfully light but beautifully presented main course. Serve as soon as cooked. The fish can be plaited in advance and chilled before cooking. Allow 100g of Salmon Fillet and 75g of Haddock Fillet per couple. Any leftover fish can be lightly boiled and served on the side or made into stock for later use.
Ingredients for
servings
150 g Haddock Fillets
200 g Salmon Fillets
30 ml Tomato halves (semi dried, in oil)
60 ml Wine (dry, white)
285 ml Fish stock
2 Peppers (red)
90 ml Creme fraiche
6 Cardamom pods (green)
1 Onion(s)
2 Bay leaves (whole)
1 tsp Chervil
Salt to season
Pepper to season
4 wedges Lime(s) to garnish
Parsley to garnish
Method
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Measurements
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Times
Preparation
57 mins
Nutritional Info
Calories
462.34 kcal
Carbohydrate
13.7 g
Energy
1941.25 kJ
Protein
11.57 g
Salt
11774.78 mg
Saturated Fat
9.41 g
Sugar (total)
9.23 g