Friday, September 28, 2007

Diner Friday 28 September - Haddock with Herb Veloute

Haddock with Herb Veloute and Panfried New Potatoes & Vegetables
200g new potatoes
100g fine beans, steamed
150g cauiflower, steamed
140g haddock fillet
1 pat Herb Butter
1 serving Herb Veloute

Parboil the new potatoes, then saute them in the herb butter until golden.

Meanwhile, steam the haddock and vegetables and make the Herb Veloute.

Assemble on a plate and serve!

Nutrition Data
Calories (kcal) 535.3
Carbohydrate (g) 55.3
Protein (g) 38.6
Fat (g) 18.0
Fibre (g) 9.1

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