Smoked Fish And Poached Egg
|Smoked fish pieces||12 Ounce (2 Pieces, 175 Gram / 6 Ounce Each)|
|Butter||1 1⁄2 Ounce (3 Tablespoon , 40 Gram)|
|Freshly ground black pepper||To Taste|
|Fennel sprigs/Parsley sprigs||1|
Put the smoked fish in a buttered dish, dot with two-thirds of the butter and add the milk. Cover with vented cling film (plastic wrap) and cook on full for 3—4 minutes, turning once. Season and keep warm.
Break the eggs into 2 buttered individual dishes and pierce the yolks carefully with a cocktail stick (toothpick) to prevent bursting. Cook on medium for 1 1/2—2 minutes.
Put the fish on 2 heated plates, add the remaining butter and the poached eggs.
Garnish with sprigs of fennel or parsley and serve with wholemeal (whole-wheat) bread and butter.
Serving size: Complete recipe
Calories 961 Calories from Fat 526
% Daily Value*
Total Fat 58 g89.1%
Saturated Fat 28.5 g142.6%
Trans Fat 0 g
Cholesterol 547.4 mg182.5%
Sodium 5046.4 mg210.3%
Total Carbohydrates 20 g6.7%
Dietary Fiber 7.5 g30.1%
Sugars 2.4 g
Protein 89 g177.8%
Vitamin A 127.9% Vitamin C 47.2%
Calcium 21.6% Iron 21.4%
*Based on a 2000 Calorie diet