Atkins Fish Recipes

Ingredients:

1 onion, quartered
1 small carrot
1 tbsp vegetable oil
3 tbsp fresh parsley
2 tbsp fresh dill
1 lb white fish fillets
1/2 lb salmon fillet
2 eggs
1 1/2 tsp salt
1/2 tsp freshly-ground black pepper
3/4 cup cold water

Instructions:

Heat oven to 350 degrees. Line an 8-inch by 4-inch loaf pan with aluminum
foil; spray foil with nonstick cooking spray. In a food processor, process
onion and carrot until finely chopped.

Heat oil in a medium skillet over medium heat. Cook onion and carrot until
softened, about 5 minutes.

Place parsley and dill in processor; process until chopped. Add white
fish, salmon, eggs, salt, and pepper; process in pulses until fairly
smooth. Add vegetables; pulse to combine. Gradually add water and process
until incorporated.

Transfer mixture to loaf pan; smooth top. Cover with aluminum foil. Place
a roasting pan in oven. Half fill with hot water. Place loaf pan in
roasting pan (water should come at least halfway up sides of pan). Bake 1
hour until terrine is set. Remove from oven. Cool slightly before
refrigerating. When chilled, unmold and cut into slices.

This recipe yields 8 servings.

Carbohydrates: 3 grams
Net Carbs: 2.5 grams
Fiber: 0.5 grams
Protein: 13 grams
Fat: 6 grams
Calories: 119

Description:
"This easy terrine is a great change of pace from gefilte fish. For a
quick sauce, mix equal parts white horseradish and mayonnaise."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-03-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 74 Calories; 4g Fat (47.2% calories
from fat); 7g Protein; 2g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol;
438mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 8