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Potted Kippers

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.3197
Energy (kCal)972.3155
Carbohydrates (g)42.0215
Total fats (g)85.3151
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a food processor puree the kippers with the shallot, the anchovies, lemon juice and the cayenne. With the motor running add the olive oil in a stream. Add the scotch and the butter cubes. Blend the mixture until it is combined well. | 2. Pack the mixture into small ramekins or a crock, and chill it, covered until it is firm, preferrably at least overnight. | 3. Garnish the potted kippers with the fresh dill. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    herring 6 -7 ounces kippered smoked drained skinned 0.0 0.0 0.0 0.0
    shallot 1 chopped - - - -
    anchovy fillet 4 - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    cayenne pepper 1/8 teaspoon 0.7155 0.1274 0.027000000000000003 0.0389
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    scotch 1 1/2 1/2 42.21 8.3616 2.8139999999999996 0.603
    butter 1/2 cup unsalted cut softened 684.0 31.428 21.372 57.6
    dill sprig - - - -

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



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