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Salmon Parcels With Thai Butter

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)693.7036
Energy (kCal)13262.4392
Carbohydrates (g)491.0625
Total fats (g)1014.9656
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl, mix half the butter with the curry paste, lime zest, and coriander. Season, wrap in cling film, and shape into a log. Chill in the freezer for 20 minutes to firm up. | 2. Melt the remaining butter in a small pan over a low heat. Trim the filo to rectangles about 18X26cm. Brush 1 rectangle with butter. Top with another rectange, brush with butter, and finish with a 3rd layer of filo. | 3. Place a salmon fillet, skinned side down, in the center of each filo pile. Cut the Thai butter into pieces and put 2 along each fillet. Bring up 2 edges of pastry over the salmon to enclose. Brush the open ends with butter, and fold up and over to seal. Put on a baking sheet and brush with butter. | 4. Freeze on baking sheet for 2 hours. Store in freezer bag for up to 2 months. | 5. To cook from frozen, preheat oven to 200 degrees C, and heat a baking sheet. Once sheet is hot, put the frozen salmon pastries on the sheet and cook for 25 minutes until golden. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 125 softened 10687.5 491.0625 333.9375 900.0
    thai red curry paste 1 tablespoon - - - -
    lime zest 1 - - - -
    coriander 3 -4 tablespoons chopped 0.0 0.0 0.0 0.0
    phyllo pastry 12 sheets - - - -
    salmon fillet 4 2574.9392 0.0 359.7661 114.9656

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



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