Try this Salmon Sausages with Parsley Sauce recipe, or contribute your own.
Suggest a better descriptionMelt butter and add the flour. Stir and cook to form a roux blanc. Carefully add the warm fish stock a ladle at a time, stirring in the liquid, until it forms a smooth sauce. Add the white wine and bring back to the boil, quickly add the double cream and heat through. Add the lemon juice and strain into a clean pan. Once strained add the chopped parsley and chopped fennel. Cover with a catouch (buttered) and reserve in a bain Marie until ready for use. Place sauce on the plate and a sliced sausage on top. Serve with mixed vegetable crisps ie beetroot, carrot and a little mashed potato. 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 (833g) | ||
Recipe Makes: 4 servings | ||
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Calories: 994 | ||
Calories from Fat: 693 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77g | 103 % | |
Saturated Fat 44.8g | 224 % | |
Monounsaturated Fat 21.5g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 303.4mg | 93 % | |
Sodium 1071.2mg | 37 % | |
Potassium 1283.6mg | 34 % | |
Total Carbohydrate 25g | 7 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 24.1g | ||
Protein 49.9g | 71 % | |
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: 994
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