Directions:
- Trim fish fillets and poach in two cups of the court bouillon.
- Lift carefully onto a hot baking platter.
- Combine the flour and melted butter; add the court bouillon in which the fish was poached.
- Cook for three minutes; remove from heat.
- Add seasonings, cream, brandy and 2 tablespoons of the cheese (do not cook).
- Pour sauce over the fish, sprinkle with the remaining cheese and place under broiler to brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.74 Kcal (1117 kJ) | ||
| Calories from fat | 144.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.04g | 25% | |
|---|---|---|---|
| Cholesterol | 88.38mg | 29% | |
| Sodium | 500.13mg | 21% | |
| Potassium | 257.76mg | 5% | |
| Total Carbs | 4.61g | 2% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 17.11g | 34% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 130mg | 13% | |
| Amount Per 100 g | |||
| Calories | 150.27 Kcal (629 kJ) | ||
| Calories from fat | 81.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.03g | 25% | |
|---|---|---|---|
| Cholesterol | 49.79mg | 29% | |
| Sodium | 281.74mg | 21% | |
| Potassium | 145.21mg | 5% | |
| Total Carbs | 2.59g | 2% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 9.64g | 34% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 73.2mg | 13% | |
* 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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