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Suggest a better descriptionPut the haddock with the parsley, bay leaf, 1 lemon cut into slices and a few peppercorns into a pan. Cover with water, bring to the boil, and simmer until tender. Drain the haddock, remove skin and bone and flake the flesh. Melt the butter in a deep pan and fry the onions gently for 5 minutes. Add the rice and fish stock, bring to the boil and simmer for 20 minutes. Stir the flaked fish into the rice with 3 sliced eggs, salt, pepper, curry powder or nutmeg to taste. Add the juice of 1 lemon. Pile into a hot dish and garnish with parsley and the remaining hard-boiled chopped eggs. Serve with Parten Bree sauce.
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Serving Size: 1 Serving (2962g) | ||
Recipe Makes: 1 servings | ||
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Calories: 4129 | ||
Calories from Fat: 1292 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 143.6g | 191 % | |
Saturated Fat 71g | 355 % | |
Monounsaturated Fat 40.5g | ||
Polyunsanturated Fat 15.5g | ||
Cholesterol 1799.7mg | 554 % | |
Sodium 9478.5mg | 327 % | |
Potassium 6940mg | 183 % | |
Total Carbohydrate 385.6g | 113 % | |
Dietary Fiber 24.7g | 99 % | |
Sugars, other 360.9g | ||
Protein 316.2g | 452 % | |
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: 4129
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