Try this Petit Rougets Aux Feuilles De Vignes, Confit De Poivrons recipe, or contribute your own.
Suggest a better descriptionScale and gut the fish. Remove the main bone from the back. Blanch the grape leaves or use canned grape leaves. Filling: Cop the black olives and the basil and mix together with a little olive oil. Fill the red mullet. Garnish: Cut the peppers into thin strips. Slice the onion. Thinly slice the shallots. saute all the elements in olive oil over low heat then season. Sauce: Mix the lemon juice and olive oil together. Add the chopped herbs just before serving. Add the finely crushed peppercorns then the diced tomato. Cooking the red mullet: Oven roast or pan fry the fish over low heat. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 4 servings | ||
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Calories: 246 | ||
Calories from Fat: 186 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 701mg | 24 % | |
Potassium 333.4mg | 9 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 11g | ||
Protein 2.9g | 4 % | |
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: 246
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