| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
Ready stead, Emp |
1 |
servings |
INGREDIENTS
| 3 |
|
Eggs |
| 2 |
tb |
Chopped herbs; eg parsley, chervil |
| 4 |
|
Spring onions; white part only |
| 1 |
|
Mackerel fillet |
|
|
Flour for dredging |
| 1 |
|
Egg; beaten |
| 50 |
g |
Couscous |
|
|
Knob butter |
|
|
Olive oil |
INSTRUCTIONS
Preheat the oven to 200c/400f.
1 Whisk the eggs in a bowl with the herbs. Melt the butter in a small
frying pan, and pour in the eggs. When set, flip over. Heat a little
oil on a griddle pan, and add the spring onions. Grill all sides.
2 Dredge the fish in some flour, dip in the beaten egg and coat with
couscous. Grill in the same pan, and transfer to the oven for 5-10
minutes. Serve on the pancake with the spring onions.
Converted by MC_Buster.
Per serving: 664 Calories (kcal); 22g Total Fat; (30% calories from
fat); 67g Protein; 45g Carbohydrate; 846mg Cholesterol; 529mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 8 1/2 Lean Meat; 1 Vegetable; 0
Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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