Mock Crayfish Recipe

1. Put fish, lemon quarters, bay leaf and peppercorns in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium and cook until fish is just done, 10 minutes or less. (Fish must be firm to hold sauce.) Remove fish from liquid to a shallow bowl or platter. Let fish cool completely.

2. Meanwhile, make sauce. Pour over completely cooled fish and gently fold in to keep fish in large chunks.

3. Sauce:

4. In bowl, whisk all ingredients together and pour over cooked, cooled fish.

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Nutrient	Quantity
Total fats	67.6545 g
Protein	152.5319 g
Carbohydrates	1.2072 g
Energy	1258.5922 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8538 g
Water	799.5923 g
Aspartic acid	15.5604 g
Calcium, Ca	639.063 mg
Lutein + zeaxanthin	33.2753 g
Fiber, total dietary	0.3662 g
Fatty acids, total saturated 22:0	0.08 g
Carotene, beta	35.5412 g
Niacin	10.9116 mg
Fatty acids, total saturated 18:4	0.2901 g
Vitamin A, RAE	471.836 g
Arginine	9.0943 g
Riboflavin	0.6374 mg
Fatty acids, total polyunsaturated 15:0	0.0058 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0002 g
Fatty acids, total saturated 20:1	0.2722 g
Glutamic acid	22.6778 g
Sodium, Na	1304.4522 mg
Fatty acids, total saturated 16:1 undifferentiated	4.0025 g
Total lipid (fat)	67.6545 g
Manganese, Mn	5.4722 mg
Fructose	0.0003 g
Proline	5.3785 g
Fatty acids, total saturated 16:0	8.1216 g
Fatty acids, total saturated 8:0	0.0002 g
Choline, total	11.1267 mg
Sugars, total	0.4283 g
Serine	6.2022 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	1.5267 g
Fatty acids, total saturated 20:4 undifferentiated	0.934 g
Vitamin B-6	1.8251 mg
Selenium, Se	117.0251 g
Ash	15.698 g
Vitamin D	0.0112 IU
Fatty acids, total saturated 18:1 undifferentiated	36.3779 g
Pantothenic acid	6.8884 mg
Phenylalanine	5.9302 g
Copper, Cu	1.7967 mg
Betaine	0.0128 mg
Thiamin	0.1039 mg
Retinol	468.2289 g
Methionine	4.4972 g
Iron, Fe	11.8652 mg
Carbohydrate, by difference	1.2072 g
Phosphorus, P	1923.8923 mg
Folate, total	138.4326 g
Tocopherol, gamma	0.0094 mg
Fatty acids, total saturated 4:0	0.0004 g
Fatty acids, total saturated 20:5 n-3 (EPA)	1.7227 g
Lycopene	0.0288 g
Alanine	9.1855 g
Cholesterol	410.151 mg
Valine	7.8254 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	4.9904 g
Glycine	7.2902 g
Carotene, alpha	0.1083 g
Glucose (dextrose)	0.0003 g
Fatty acids, total saturated 14:0	0.4549 g
Zinc, Zn	6.9094 mg
Isoleucine	7 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	12.0736 g
Leucine	12.3503 g
Tocotrienol, alpha	0.0012 mg
Vitamin A, IU	1625.4225 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.6619 g
Folate, DFE	138.4326 g
Tryptophan	1.7046 g
Vitamin C, total ascorbic acid	5.3059 mg
Phytosterols	0.3572 mg
Galactose	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0009 g
Fatty acids, total saturated 20:0	0.0754 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	5.1324 g
Vitamin B-12	18.2729 g
Vitamin K (phylloquinone)	62.9093 g
Fatty acids, total saturated	10.3643 g
Histidine	4.4701 g
Fatty acids, total monounsaturated	40.7165 g
Threonine	6.6644 g
Folate, food	138.4326 g
Fatty acids, total polyunsaturated 17:0	0.0232 g
Vitamin D (D2 + D3)	0.0003 g
Fatty acids, total polyunsaturated 24:0	0.0278 g
Cryptoxanthin, beta	5.2854 g
Vitamin E (alpha-tocopherol)	2.5671 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	2.6203 g
Magnesium, Mg	275.9537 mg
Lysine	13.954 g
Potassium, K	3502.0428 mg
Cystine	1.6322 g
Fluoride, F	0.0492 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	2	2.5617	0.8233	0.0265
Salt	1 pinch	0	0	0
Bay leaf	1	0	0	0
Mayonnaise	0.5 cup	418.76	0	46.4
Pickle	2 teaspoons	0	0	0
ketchup	1 tablespoon	0	0	0
Pepper	1 pinch	0.3608	0.0919	0.0047
peppercorn	1 pinch	1.5745	0.0098	0.1714
horseradish	0.5 teaspoon	1.2	0.2822	0.0172
white fish	2 lb	834.1352	0	21.0347