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A Fish That's Not Really A Fish

 
One serving costs about $2.54 One serving costs about $2.54

$2.54 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 pescetarian,pescatarian lunch,main course,main dish,dinner
spoonacular Score:70%

Spoonacular Score: 70%

 

Need a pescatarian main course? A Fish That's Not Really A Fish could be an excellent recipe to try. This recipe makes 6 servings with 814 calories, 41g of protein, and 35g of fat each. For $2.51 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up capers, puff pastry, cod, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. 1 person were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is good. Try Easy Fish Molee (South Indian-Style Fish Stew With Coconut), Escabeche de Pescado(Marinaded Fish or Pickled Fish), and Naomi Duguid's Fish Cakes and Fish Balls for similar recipes.

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Anne Amie Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 14 dollars per bottle.

Anne Amie Pinot Gris

Aromas of Bartlett pear, gardenia, white peach, white tea, jasmine, graham cracker, and straw. Flavors of Asian pear, white fig, white peach, white strawberry, and fennel flowers. The finish is dry, long and acid driven. Pairs well with roast chicken, Caesar salad, mussels, quince glazed pork chop, grilled squash, pan seared trout, and bibimbap.

» Get this wine on Wine.com

Ingredients

Servings:
1
1  bay leaf
bay leaf
2 Tbsps
2 Tbsps black olives
black olives
1 knob
1 knob butter
butter
1 Tbsp
1 Tbsp capers
capers
7.06 oz
7.06 oz fresh cod
fresh cod
1
1  egg yolk
egg yolk
2 cups
2 cups flour
flour
1 cup
1 cup milk
milk
2 Tbsps
2 Tbsps parsley
parsley
14.11 oz
14.11 oz potatoes
potatoes
2 sheets
2 sheets puff pastry
puff pastry
7.06 oz
7.06 oz salt cod
salt cod
3
3  shallots
shallots
some
some a little' patience and creativity
a little' patience and creativity
1  bay leaf
1
bay leaf
2 Tbsps black olives
2 Tbsps
black olives
1 knob butter
1 knob
butter
1 Tbsp capers
1 Tbsp
capers
7.06 oz fresh cod
7.06 oz
fresh cod
1  egg yolk
1
egg yolk
2 cups flour
2 cups
flour
1 cup milk
1 cup
milk
2 Tbsps parsley
2 Tbsps
parsley
14.11 oz potatoes
14.11 oz
potatoes
2 sheets puff pastry
2 sheets
puff pastry
7.06 oz salt cod
7.06 oz
salt cod
3  shallots
3
shallots
some a little' patience and creativity
some
a little' patience and creativity

Equipment

slotted spoon
slotted spoon
baking sheet
baking sheet
oven
oven
knife
knife
bowl
bowl
slotted spoon
slotted spoon
baking sheet
baking sheet
oven
oven
knife
knife
bowl
bowl


Instructions

  1. Simmer the fish and potatoes in salted water, with the bay leaf and cloves. Chop the capers and olives. With a slotted spoon, remove the fish when still slightly undercooked, definitely before it begins to fall apart! Transfer to a bowl, remove skin and bones and flake into large pieces. When soft, drain and mash the potatoes, then add to the fish together with the olives, capers and parsley.
  2. Meanwhile, slice the shallots and simmer them in the milk. Drain, adding the shallots to the mixture and reserving the liquid. Use the latter to make 3-4 tablespoons of bechamel sauce, which you will also incorporate into the fish mixture. Mix gently to avoid breaking up the fish and check for salt.Allow to cool.
  3. Roll out a sheet of puff pastry on a baking sheet. Place the mixture in the center in an oval shape (the body of your 'fish'). Cover with another sheet of pastry and press the edges to seal (brush them with a bit of water so that they stick better). Refrigerate for 20 minutes.
  4. Remove from the fridge, cut the pastry in the shape of your fish, after which brush the surface with the egg yolk beaten with a little milk.
  5. With the tip of a knife draw the fish scales, the eye and any other detail, according to your imagination. The nicks are to be superficial and not go through the pastry. Bake in a preheated oven at 200C for about 25 minutes or until the fish is nicely colored.P.s. if you wish, and have even more time and patience, you can make lots of individual small fishes, perhaps in different shapes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.54
Ingredient
1 bay leaf
2 tablespoons black olives
1 knob butter
1 tablespoon capers
200 grams fresh cod
1 egg yolk
2 cups flour
1 cup milk
2 tablespoons parsley
400 grams potatoes
2 sheets puff pastry
200 grams salt cod
3 shallots
Price
$0.02
$0.13
$0.18
$0.31
$3.11
$0.24
$0.33
$0.33
$0.32
$0.53
$4.90
$4.44
$0.41
$15.25

Nutritional Information

Quickview
850k Calories
40g Protein
38g Total Fat
84g Carbs
27% Health Score
Limit These
Calories
850k
43%

Fat
38g
58%

  Saturated Fat
11g
69%

Carbohydrates
84g
28%

  Sugar
4g
5%

Cholesterol
109mg
36%

Sodium
2693mg
117%

Get Enough Of These
Protein
40g
81%

Selenium
97µg
140%

Vitamin B12
3µg
65%

Phosphorus
571mg
57%

Vitamin B1
0.85mg
57%

Vitamin B3
9mg
49%

Folate
174µg
44%

Manganese
0.85mg
43%

Vitamin B2
0.65mg
38%

Vitamin K
37µg
36%

Vitamin B6
0.67mg
34%

Iron
5mg
33%

Potassium
1107mg
32%

Magnesium
100mg
25%

Vitamin C
17mg
21%

Fiber
4g
18%

Copper
0.33mg
16%

Vitamin D
2µg
16%

Calcium
140mg
14%

Vitamin E
1mg
13%

Vitamin B5
1mg
13%

Zinc
1mg
13%

Vitamin A
384IU
8%

covered percent of daily need

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