Estonian Fish Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Tinned chopped tomatoes, lemon juice, stock or salted waterCapers, dill tops, parsleyChopped red onion and kohlrabiHaddock fillet (with skin)
4 servings as a salad meal, 2 for a main meal.
In a deep saute pan, heat tomatoes, juice and stock.
Add drained capers, dried dill and chopped parsley.
Start to heat. Add chopped veg - onions quite small, root-type veg in pieces as big as the last joint on your little finger.
Cook over a fast heat for about 20 minutes, adding water if it reduces too much. You should have a thin pasta sauce consistency.
Cut the fish into pieces about 2 inches wide.
Slip into the sauce skin-side down, and spoon some hot liquid over.
Simmer for about 10 minutes, then turn off the heat and put a lid on the pan.
When cool, refrigerate and serve cold.
Rye bread is good with this.
Number of Servings: 4
Recipe submitted by SparkPeople user FRANDOWDSOFA.
In a deep saute pan, heat tomatoes, juice and stock.
Add drained capers, dried dill and chopped parsley.
Start to heat. Add chopped veg - onions quite small, root-type veg in pieces as big as the last joint on your little finger.
Cook over a fast heat for about 20 minutes, adding water if it reduces too much. You should have a thin pasta sauce consistency.
Cut the fish into pieces about 2 inches wide.
Slip into the sauce skin-side down, and spoon some hot liquid over.
Simmer for about 10 minutes, then turn off the heat and put a lid on the pan.
When cool, refrigerate and serve cold.
Rye bread is good with this.
Number of Servings: 4
Recipe submitted by SparkPeople user FRANDOWDSOFA.
Nutritional Info Amount Per Serving
- Calories: 237.1
- Total Fat: 4.3 g
- Cholesterol: 78.4 mg
- Sodium: 570.6 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 0.4 g
- Protein: 30.9 g
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