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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the cod fillets in a pan with the horseradish, sprig of parsley and salt. | 2. Cover with approximately 24 fluid ounces of mild fish stock (ideal) or water, bring to the boil and simmer until the fish is cooked. | 3. Drain, and reserve 12 fluid ounces of the liquid for the sauce. | 4. Pipe a border of mashed potato around the edge of a large serving platter and arrange the fish in the center; keep this warm while making the sauce. | 5. Melt the butter in a saucepan, add the flour and cook for a few minutes without allowing the colour to change. | 6. Add the fish liquid and milk, bring to the boil and cook to thicken. | 7. Stir in the hard boiled egg, season and pour over the fish. | 8. Place in the center of the serving dish and garnish with chopped parsley and paprika. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cod fish fillet	1 1/2			37.825	0.0	8.415	0.2125
horseradish	2	teaspoons	grated	4.8	1.129	0.11800000000000001	0.069
parsley	1	sprig		1.368	0.2405	0.1129	0.03
potato	2		boiled mashed	-	-	-	-
hard egg	1		hard-boiled chopped	37.825	0.0	8.415	0.2125
paprika				-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
flour	6	tablespoons		216.855	47.477	3.5254	0.8414
milk	6	fluid		-	-	-	-
butter	1 1/2	1/2	unsalted	128.25	5.8927	4.0072	10.8
salt pepper				37.825	0.0	8.415	0.2125

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