Photo: Caroline Attwood
Dover sole and langoustine tail with asparagus tops and samphire drizzled with a white wine sauce
12 ingredients
30 min + 30 min
Serves 2
openrecipes
This surprisingly unfussy recipe makes a stunning supper when you’ve got friends over.
Estimated Nutrition (whole recipe, rough)
388
Calories
24g
Protein
25g
Fat
13g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chive | 1 tbsp (3g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 medium-sized langoustines
- 1 whole Dover sole
- and freshly ground saltblack pepper
- 200ml/7fl oz fish stock
- 100ml/3½l oz white wine
- 1 small bouquet garni
- 1 shallot
- 8 small to medium-sized asparagus
- 50g/1¾oz samphire
- 50g/1¾oz unsalted butter
- ½ lemon
- 2 tbsp snipped chives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes