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Poach the fish in salted water for approx. 10 minutes until tender. Drain well and reserve a quarter pinto of the fish stock for the sauce. To make the sauce melt the fat and add the flour. Cook for one minute without browning. Gradually add the milk, fish stock, salt and pepper. Bring to the boil, stirring all the time, until the mixture thickens. Then add the chopped eggs and parsley. Flake the fish. Add to the sauce, and place in an ovenproof dish. Make up mashed potato as directed on the packet and either pipe for fork over the fish mixture. Bake for 25 to 30 minutes in a moderate oven 350 F, gas mark 4. Serve hot, accompanied by additional parsley sauce if desired. Recipe By : Magazine clipping from England Posted to EAT-L Digest 17 October 96 Date: Fri, 18 Oct 1996 10:08:51 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM>
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 126 (39%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 74.5mg||23 %|
|Sodium 91.2mg||3 %|
|Potassium 698.5mg||18 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 21.9g|
|Protein 24.1g||34 %|
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Calories per serving: 321
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