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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE FILLING: Gently poach the fish in enough water to cover it, together with the carrot, celery, onion and parsley for 15 minutes. Cool the fish in the stock. When it is cold, remove fish from stock and remove the flesh from the bones. Discard the skin. | 2. Strain the stock. | 3. Add the prawns to the stock and simmer until they turn pink (approximately 2 to 3 minutes). Remove the prawns and save the stock. | 4. Place the fish in a shallow ovenproof dish. Arrange the prawns and the asparagus tips on top. | 5. Make a roux by melting the butter and adding the flour to it. Cook it for 4 to 5 minutes. Heat 2 cups of the fish stock and gradually add it to the roux. Cook for 5 to 10 minutes until the sauce is smooth and thick. | 6. Beat the sour cream and the egg yolk together, add some of the hot sauce and then in turn pour the cream and yolk mixture back into the sauce. Season to taste with salt and pepper. | 7. Pour the sauce over the fish in the ovenproof dish. | 8. FOR THE PASTRY: Preheat the oven to 375 F (190 C/Gas 5). | 9. Combine the flour and the salt. Chop the butter into small pieces and mix it with the flour until it resembles fine breadcrumbs. Add the egg and lemon peel and with the minimum of kneading, prepare the dough. | 10. Roll it out to the size of the ovenproof dish and lay it over the seafood mixture. | 11. Brush the egg and water mixture over the pastry and bake the pie in the oven until the pastry is golden-brown and crisp. | 12. Serves 6-8. | 13. German Traditional Cooking by Tony Schmaeling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
halibut	2	lb		825.0685	0.0	168.2777	12.0587
	1	lb		403.4676	0.0	89.7602	2.2667
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
onion	1		chopped	64.0	14.944	1.76	0.16
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
	1 1/2		raw shelled	403.4676	0.0	89.7602	2.2667
butter				646.38	29.6995	20.1965	54.431999999999995
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
egg yolk	1			54.74	0.6103	2.6962	4.5118
salt				-	-	-	-
black pepper			ground	-	-	-	-
self raising flour	1	cup		403.4676	0.0	89.7602	2.2667
salt	1/4	teaspoon		-	-	-	-
butter	4	ounces		646.38	29.6995	20.1965	54.431999999999995
egg	1	teaspoon	beaten	7.2394	0.0365	0.6358	0.4814
lemon peel	1	teaspoon	grated	0.94	0.32	0.03	0.006

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