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Suggest a better descriptionWash fish, simmer in milk and butter for 5 - 7 minutes. Remove fish, skin and flake flesh. Strain milk. Blend flour with a little milk to form a smooth paste. Add to rest of milk, bring to a boil, stirring to keep mixture smooth. Season and boil 2 - 3 minutes for sauce to thicken. Add flaked fish, serve on buttered toast. NOTES : The Finnan Haddie (haddock) is one of Scotlands great treats. Surrounded by the Atlantic and the North Sea, the Scots are expert fish cooks and smoked herring and salmon are two marvellous examples of that art. Finnan Haddie may seem a more ordinary dish, but it is every bit as tasty when it appears on the table.
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 2 servings | ||
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Calories: 389 | ||
Calories from Fat: 139 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 21 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 31.7mg | 10 % | |
Sodium 678.8mg | 23 % | |
Potassium 218.6mg | 6 % | |
Total Carbohydrate 51.1g | 15 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 47.1g | ||
Protein 12g | 17 % | |
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: 389
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