Directions:
- 1. Keeping the skin of the whitefish intact and the head still attached, carefully remove the bones from the whitefish and place the meat in a mixing bowl.
- 2. Dice the celery and combine with the whitefish, along with 1 cup of the sour cream, the mayonnaise, and the pepper. Add the dill and parsley and as much more sour cream as is wanted.
- 3. Stuff the mixture back into the skin of the whitefish, remaking the shape of a fish. Garnish with additional dill and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.84 Kcal (1109 kJ) | ||
| Calories from fat | 61.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.88g | 11% | |
|---|---|---|---|
| Cholesterol | 75.96mg | 25% | |
| Sodium | 1907.23mg | 79% | |
| Potassium | 953.22mg | 20% | |
| Total Carbs | 4.23g | 1% | |
| Sugars | 0.65g | 3% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 43.91g | 88% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 1.9mg | 10% | |
| Calcium | 111.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 101.75 Kcal (426 kJ) | ||
| Calories from fat | 23.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.64g | 11% | |
|---|---|---|---|
| Cholesterol | 29.18mg | 25% | |
| Sodium | 732.73mg | 79% | |
| Potassium | 366.21mg | 20% | |
| Total Carbs | 1.63g | 1% | |
| Sugars | 0.25g | 3% | |
| Dietary Fiber | 0.26g | 3% | |
| Protein | 16.87g | 88% | |
| Vitamin C | 1mg | 4% | |
| Iron | 0.7mg | 10% | |
| Calcium | 42.9mg | 11% | |
* 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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