Try this Bloater Savoury recipe, or contribute your own.
Suggest a better descriptionGrill the bloaters on both sides, then remove the skin and bones and flake the flesh. Add the butter to the fish and blend well. Stir in the Worcestershire sauce and cayenne pepper. Bind with the egg yolks and lemon juice. Sieve to produce a smooth paste and turn into a dish. Serve with fingers of hot toast or Suffolk Rusks. This hot spicy paste was very popular in Edwardian times, when it was served with toast or Suffolk Rusks as an appetizer or a savoury. If bloaters are not available, it can be made with smoked mackerel. Posted to MM-Recipes Digest V3 #264 Date: Fri, 27 Sep 1996 18:07:10 +0000 From: "ray.watson"
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 842 | ||
Calories from Fat: 739 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 82.1g | 109 % | |
Saturated Fat 42.1g | 211 % | |
Monounsaturated Fat 27.9g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 1800.1mg | 554 % | |
Sodium 447.4mg | 15 % | |
Potassium 209.4mg | 6 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.1g | ||
Protein 22.1g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 842
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