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From: Joel.Ehrlich~~at;salata.com (COLLECTION) Date: 20 Jan 1995 14:51:10 -0000 Poach the fish, using a well greased fish poaching tray. Place a layer of the creamed spinach in the bottom of an oven proof dish. Arrange the drained, poached fillets over the spinach. Cover the whole with the Sauce Bechamel #2. Thoroughly cover with a coating of bread crumbs. Dot generously with butter. Sprinkle with paprika. Run under a prewarmed broiler to heat through and sauce is glazed. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (165g)|
|Recipe Makes: 6|
|Calories from Fat: 35 (21%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 83.3mg||26 %|
|Sodium 145.7mg||5 %|
|Potassium 589.5mg||16 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 30.7g||44 %|
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Calories per serving: 165
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