Prawn-stuffed flatfish


jamieoliver.com
13 ingredients
4 servings
I think this is a really simple way to make a lovely flatfish like flounder, lemon sole, plaice, turbot or brill look, and taste, really exciting. If you want to, you can ask your fishmonger to run a knife down the back of the fish and make a pocket for you to stuff. If not, it's dead easy to do at home. If you need some guidance, check out a video of how to stuff a flatfish. Once you've tried it this way you can stuff the fish with whatever you fancy: lobster or crabmeat, small fish, herbs, tomatoes . . . just let your imagination go wild! Getting a nice big fish isn't hard, but you might want to order it in advance from your fishmonger. It's equally delicious with individual portions though, so look at this as a principle as well as a recipe.

Categories:  fish , prawns ,
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Ingredients

Nutrition

Serving Size (137.34 g)
Servings 4
Amount per Serving
Calories 160.56 Calories from Fat 107.46
% Daily Value *
Total Fat 11.94g 73.49%
Saturated Fat 1.65g 32.98%
Trans Fat 0.0g %
Cholesterol 157.5mg 210.0%
Sodium 543.97mg 90.66%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 12.76g 102.1%
Vitamin A 0.0IU% Vitamin C 2.56mg%
Calcium 90.74mg% Iron 1.39mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
medium onions, freshly ground black pepper, cloves garlic, raw, fresh flat-leaf parsley
 

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