Estonian Fish Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Estonian Fish Salad calories by ingredient
Introduction
Haddock poached in tomato and vegetables. Can use any white fish. Veg could include celery, celeriac, parsnip or carrot. Haddock poached in tomato and vegetables. Can use any white fish. Veg could include celery, celeriac, parsnip or carrot.Number of Servings: 4
Ingredients
-
Tinned chopped tomatoes, lemon juice, stock or salted water
Capers, dill tops, parsley
Chopped red onion and kohlrabi
Haddock fillet (with skin)
Directions
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.