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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 220c 400f . Lay the fish fillets flat and put one piece of the cooked bacon on top, put one quarter of the tomatoes on top of the bacon and roll the fish securing with a tooth pick. Place in an oven proof dish and put a small piece of butter on each piece of fish cover and bake for 15/20 minutes. While the fish is cooking make the sauce. | 2. Put the eggs in a liquidiser with the mustard, salt and pepper. Switch on and while blending pour in the oil and vinegar in a steady slow stream until the sauce thickens. Add the chopped parsley and liquidise well the sauce should turn green. Place a portion of the fish on a serving plate. Pour sauce over fish. Garnish with fresh cucumber. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
haddock fillet	4			1613.8703	0.0	359.0408	9.0667
bacon	4	slices	cooked	177.55200000000002	0.4374	11.5765	14.0195
tomato	2		seeded skinned	56.58	12.546	2.952	0.49200000000000005
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
egg	2			143.0	0.72	12.56	9.51
olive oil	1/2			59.67	0.0	0.0	6.75
salt	1	teaspoon		-	-	-	-
mustard powder	1	teaspoon		1613.8703	0.0	359.0408	9.0667
salt pepper				1613.8703	0.0	359.0408	9.0667
wine vinegar	1	dash		-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
cucumber				-	-	-	-

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