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Scottish Tweed Kettle

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.4642
Energy (kCal)1233.929
Carbohydrates (g)62.2716
Total fats (g)96.1038
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Salt the salmon steaks and set them aside. | 2. Put half of the potatoes in the bottom of a heavy saucepan, cover with the sliced onion and top with the other half of potatoes. Cover the potatoes with boiling water and add one teaspoon of salt. | 3. Bring the pan to a boil, cover and cook for 30 minutes. Five minutes before the cooking time is done, lay the salmon steaks on top of the potatoes and add salt and pepper to taste. | 4. Return the soup to a boil and cover. The fish will cook thru in 5 minutes. Stir in the chives. | 5. To make the butter sauce, melt the butter in a pan and stir in the vinegar and hardboiled chopped eggs. | 6. Ladle the soup into bowls and serve with the butter sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salmon steak 4 -6 0.0 0.0 0.0 0.0
    potato 1 1/2 sliced - - - -
    onion 1 sliced 60.0 14.01 1.65 0.15
    chive 2 tablespoons chopped 1.8 0.261 0.1962 0.0438
    salt pepper 0.0 0.0 0.0 0.0
    butter 3/4 cup 1026.0 47.141999999999996 32.058 86.4
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    egg 2 hardboiled chopped 143.0 0.72 12.56 9.51

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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