Try this Poached Scrod with Herbed Vinaigrette recipe, or contribute your own.
Suggest a better descriptionIn a small saucepan combine the vinegar, the oil, the shallot, and salt and pepper to taste. In a small bowl combine well the mint, the basil, and the parsley and on each of 2 plates mound one fourth of the herb mixture. In a deep skillet bring 1 inch of salted water to a boil, add the scrod, skinned sides down, and poach it, covered, at a bare simmer for 8 minutes, or until it just flakes. Transfer each fillet with a slotted spatula, blotting it with paper towels and reserving the cooking liquid, to a bed of herbs and top the scrod with the remaining herb mixture. Add 1 tablespoon of the reserved cooking liquid to the vinegar mixture, bring the mixture to a boil, and spoon it over the scrod. Serves 2. Gourmet April 1991
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 1 servings | ||
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Calories: 961 | ||
Calories from Fat: 961 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 108.1g | 144 % | |
Saturated Fat 15.5g | 78 % | |
Monounsaturated Fat 51.9g | ||
Polyunsanturated Fat 35.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.1mg | 0 % | |
Potassium 95.2mg | 3 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 0.5g | ||
Protein 0.6g | 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: 961
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