Divide pastry into six even-sized pieces then roll each one out to line a 10-12.5 cm (4-5in) scallop shell. Brush rim with egg and bake blind. Cool. Meanwhile fillet the fish and cut into bite- sized pieces. In a pan poach fish with vermouth, onion, butter and seasoning for about 5min, or until cooked. Leave to cool. Discard onion. Combine mayonnaise with mustard, dill and tomato paste to taste, then add enough cool fish juices to give a coating consistency. Fold through the drained fish. To serve, spoon into freshly baked pastry shells. Source: Jus-rol: Pastry for today
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (177g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 118 (67%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 10.2mg||3 %|
|Sodium 280.1mg||10 %|
|Potassium 17.5mg||0 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 11.1g|
|Protein 0.4g||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: 175
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!