Directions:
- 1.add the spinach, tarragon and watercress to a pan of boiling water and parboil for 5min.drain and squeeze out the moisture from the leaves.work in
- Blender or rub thought a sieve(stainer) with anchovy fillets to give a smoth puree.
- Allow the puree cool.
- 2.beat the butter in bowl until softened and of a creamy consistency.
- 3.when the puree is cool,add it to the softened butter and mix until evenly.
- Blended. season with salt, pepper and nutmeg.
- (use with any grilled fish).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 469.36 Kcal (1965 kJ) | ||
| Calories from fat | 424.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.21g | 73% | |
|---|---|---|---|
| Cholesterol | 127.31mg | 42% | |
| Sodium | 357.72mg | 15% | |
| Potassium | 746.73mg | 16% | |
| Total Carbs | 8.57g | 3% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 7.31g | 15% | |
| Vitamin C | 22mg | 37% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 6.1mg | 34% | |
| Calcium | 229.4mg | 23% | |
| Amount Per 100 g | |||
| Calories | 353.73 Kcal (1481 kJ) | ||
| Calories from fat | 320.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.58g | 73% | |
|---|---|---|---|
| Cholesterol | 95.95mg | 42% | |
| Sodium | 269.6mg | 15% | |
| Potassium | 562.77mg | 16% | |
| Total Carbs | 6.46g | 3% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 1.53g | 8% | |
| Protein | 5.51g | 15% | |
| Vitamin C | 16.6mg | 37% | |
| Vitamin A | 0.4mg | 19% | |
| Iron | 4.6mg | 34% | |
| Calcium | 172.9mg | 23% | |
* 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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