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Salmon, Leek, Potato & Ricotta Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28067.5509
Energy (kCal)190215.2754
Carbohydrates (g)1732.13
Total fats (g)7225.153
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 220deg Celsius. | 2. Place oil in a frying pan and gently cook leeks for 3-4 mints until soft. Remove and cool. | 3. Mix ricotta & egg in a mixing bowl to combine, season well with salt and pepper. Stir through salmon leeks and potato. | 4. Lay one sheet of puff pastry onto a lightly greased baking tray. Spoon filling into the middle. Brush edges with egg wash and top with other sheet of pastry. Press edges together with a fork & cut 3 vents in top of pie. | 5. Decorate with extra pastry and brush with egg wash. | 6. Bake for 30-35 minutes until light brown and crisp. Serve warm or cold with a mixed salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salmon fillet 250 skinned boned chopped 100866.8954 0.0 22440.0509 566.668
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    leek 2 washed sliced - - - -
    potato 4 parboiled cut - - - -
    ricotta cheese 200 86304.0 1507.84 5584.96 6438.08
    salt pepper 100866.8954 0.0 22440.0509 566.668
    egg 1 beaten 71.5 0.36 6.28 4.755
    puff pastry 2 rolled 2734.2 223.93 36.26 188.65
    egg 1 71.5 0.36 6.28 4.755

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



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