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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Take 2 of the haddocks, fillet them, and lay aside the fillets. | 2. Take the other haddock and the bones, head, etc. of the other two and add to quart water along with the onion and the bunch of savory herbs and boil to make a stock for two hours. | 3. Skim and strain the stock. | 4. Thicken the strained stock with the flour, butter, and cream, stirring all the while as you heat. | 5. Season with the black pepper & the cayenne. | 6. Add the fillets and cook until fish is done. | 7. Just before serving add the beaten egg. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
haddock	3			1006.4023	0.0	221.9525	6.12
onion	1			64.0	14.944	1.76	0.16
herb	1	bunch		-	-	-	-
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
cream	1/4	cup		198.0	3.99	2.178	20.808000000000003
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
egg	1		beaten	71.5	0.36	6.28	4.755

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