Directions:
- Arrange fish in a single layer in bottom of a 10-inch skillet; add vermouth, capers, and clam juice. Bring to a simmer; cover and simmer over medium-low heat 10 minutes or until fish flakes easily when tested with a fork. Remove fish from pan, and keep warm; reserve cooking liquid. Bring cooking liquid to a boil; cook until reduced by half (about 9 minutes). Gradually add hot liquid to egg yolk in a bowl, stirring constantly with a whisk. Return egg mixture to pan. Add mayonnaise, milk, and red pepper; cook over medium heat 1 minute, stirring constantly. Stir in parsley. Spoon 3 tablespoons sauce onto each of 4 plates; top each portion with 2 fillets and 2 toast slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.58 Kcal (526 kJ) | ||
| Calories from fat | 37.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.15g | 6% | |
|---|---|---|---|
| Cholesterol | 73.39mg | 24% | |
| Sodium | 292.73mg | 12% | |
| Potassium | 164.32mg | 3% | |
| Total Carbs | 6.4g | 2% | |
| Sugars | 0.78g | 3% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 8.85g | 18% | |
| Vitamin C | 10.5mg | 17% | |
| Iron | 0.7mg | 4% | |
| Calcium | 35.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 100.1 Kcal (419 kJ) | ||
| Calories from fat | 29.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.31g | 6% | |
|---|---|---|---|
| Cholesterol | 58.5mg | 24% | |
| Sodium | 233.32mg | 12% | |
| Potassium | 130.97mg | 3% | |
| Total Carbs | 5.1g | 2% | |
| Sugars | 0.62g | 3% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 7.05g | 18% | |
| Vitamin C | 8.4mg | 17% | |
| Iron | 0.6mg | 4% | |
| Calcium | 28.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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