Place 1 bay leaf and 3 peppercorns on the underside of each fillet, sprinkle with salt and dot lightly with a little butter. Roll up each fillet and place in a shallow greased dish. Pour 3 tablespoons of dry cider over the fish and dot with a little more butter. Cover the dish with foil and bake at 180 degrees for about 40 minutes.
Meanwhile, prepare the sauce (and side vegetables). Slice the rhubarb into small sections and place ina small pan along with the salt, nutmeg, mace and cinnamon, lemon juice, 4 tablespoons of dry cider and 2 tablespoons of sugar. Stir over a low heat until it forms a thick puree.
To serve, pour the sauce over the fish and sprinke with a little chopped fresh parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (30g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 27 (26%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 5.4mg||2 %|
|Sodium 22.9mg||1 %|
|Potassium 92.8mg||2 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 18.1g|
|Protein 0.9g||1 %|
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: 103
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!