Haddock with Herb Veloute, Colcannon and Vegetables
140g haddock
1 portion Colcannon (180g cooked potatoes, mashed with 50g cooked, chopped kale and two sliced spring onions)
100g baby Chantenay carrots, steamed
100g fine beans, steamed
1 serving Mushroom Saute
1 portion Herb Veloute
Nutrition Data for meal
Calories (kcal) 495.0
Carbohydrate (g) 50.7
Protein (g) 47.6
Fat (g) 12.5
Fibre (g) 10.9
Mushroom Saute
20g butter
325g button mushrooms, cleaned & sliced
1 small onion, chopped (about 60g)
3 cloves garlic, crushed
175ml sherry
Saute the onions and garlic in the butter until translucent. Add the mushrooms and combine well. Pour in the sherry, cover and cooked until mushrooms are tender, about 15 minutes.
Remove cover and continue to cook until sherry is evaporated. Season with salt & pepper and serve.
Makes 2 servings
Nutrition Data per serving
Calories (kcal) 87.9
Carbohydrate (g) 3.4
Protein (g) 3.6
Fat (g) 6.8
1 portion Colcannon (180g cooked potatoes, mashed with 50g cooked, chopped kale and two sliced spring onions)
100g baby Chantenay carrots, steamed
100g fine beans, steamed
1 serving Mushroom Saute
1 portion Herb Veloute
Nutrition Data for meal
Calories (kcal) 495.0
Carbohydrate (g) 50.7
Protein (g) 47.6
Fat (g) 12.5
Fibre (g) 10.9
Mushroom Saute
20g butter
325g button mushrooms, cleaned & sliced
1 small onion, chopped (about 60g)
3 cloves garlic, crushed
175ml sherry
Saute the onions and garlic in the butter until translucent. Add the mushrooms and combine well. Pour in the sherry, cover and cooked until mushrooms are tender, about 15 minutes.
Remove cover and continue to cook until sherry is evaporated. Season with salt & pepper and serve.
Makes 2 servings
Nutrition Data per serving
Calories (kcal) 87.9
Carbohydrate (g) 3.4
Protein (g) 3.6
Fat (g) 6.8
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