Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lay fish fillets in a shallow pan. | 2. Sprinkle with celery leaves, salt, and some pepper and barely cover with water. | 3. Bring to a boil and simmer carefully until fish flakes. | 4. Remove fish with a slotted spoon to a dish in a warm oven. | 5. Strain fish stock into a clean saucepan, discarding celery leaves. | 6. Beat egg yolks and cream together. | 7. Stir 1 tbsp. | 8. of fish stock into egg mixture and then blend into remaining stock. | 9. Reheat very slowly, stirring continuously. | 10. Do not boil. | 11. Adjust seasoning. | 12. Pour sauce over fish, garnish with parsley and serve. | 13. Traditionally the fish and sauce is spooned onto thick slices of dark rye bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
herring fillet	3		cut cut	-	-	-	-
celery leaf	2	cups	chopped	-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper				-	-	-	-
egg yolk	3			164.22	1.8309	8.0886	13.5354
whipping cream	3	tablespoons		131.4	1.3319999999999999	0.9765	13.9095
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901

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