Try this Potted Trout or Herring recipe, or contribute your own.
Suggest a better descriptionScale and clean trout. Wash with a little wine vinegar, slit them down back. Remove backbone, sprinkle with salt, pepper inside and out. Leave for several hours to absorb seasonings. Place head to tail in ovenproof dish. Dot each fish with large nut of butter, using half of amount listed above. Cover, bake 3/4 hour in oven at 300F (150?C) - 325F (160?C). Remove carefully from liquid, let get cold in clean dish. Cover completely with rest of butter heated with mace, nutmeg, clove. Serve cold on toast or bread. NOTES : For fish lovers these pastes provide contrasting tastes and they may be served together to give a variety of flavours to sample. Potted trout and potted herring will keep for some time in a cold place, providing they are completely covered by melted butter.
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Serving Size: 1 Serving (1976g) | ||
Recipe Makes: 1 servings | ||
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Calories: 7930 | ||
Calories from Fat: 7186 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 798.5g | 1065 % | |
Saturated Fat 476.9g | 2384 % | |
Monounsaturated Fat 221.5g | ||
Polyunsanturated Fat 41.8g | ||
Cholesterol 2500.3mg | 769 % | |
Sodium 5883mg | 203 % | |
Potassium 3686.8mg | 97 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.9g | ||
Protein 204.7g | 292 % | |
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: 7930
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