Directions:
- Cook fish in water seasoned with salt, vinegar and onion.
- Drain and bone, reserving one cup of stock.
- Melt butter, add flour and hot fish stock gradually.
- Cook until thickened; pour onto the beaten egg yolk gradually and stir until blended.
- Serve sauce over fish and garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.88 Kcal (787 kJ) | ||
| Calories from fat | 35.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.96g | 6% | |
|---|---|---|---|
| Cholesterol | 170.53mg | 57% | |
| Sodium | 411.66mg | 17% | |
| Potassium | 672.06mg | 14% | |
| Total Carbs | 1.25g | 0% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 33.2g | 66% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2.3mg | 13% | |
| Calcium | 195mg | 19% | |
| Amount Per 100 g | |||
| Calories | 100.1 Kcal (419 kJ) | ||
| Calories from fat | 18.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 6% | |
|---|---|---|---|
| Cholesterol | 90.86mg | 57% | |
| Sodium | 219.34mg | 17% | |
| Potassium | 358.08mg | 14% | |
| Total Carbs | 0.67g | 0% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 17.69g | 66% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.2mg | 13% | |
| Calcium | 103.9mg | 19% | |
* 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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