Photo: Ernest Porzi
Lemon sole, cockles and samphire with garlic parsley dumplings and lemon sauce
19 ingredients
2 hr + 30 min
Serves 4
openrecipes
Potato dumplings and a creamy lemon sauce add a touch of luxury to this fish dinner.
Estimated Nutrition (whole recipe, rough)
1217
Calories
56g
Protein
46g
Fat
144g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon Sole | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Broad Bean | not in our table | 0 |
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
- 4 small lemon sole
- 500g/1lb 2oz live cockles
- 300g/10½oz samphire
- 200g/7oz broad beans
- 1 tbsp chopped flatleaf parsley
- 2 tbsp olive oil
- and pepper salt
- 300g/10½oz baked potatoes, cooked and cooled, flesh pushed through a ricer or sieve
- 1 garlic
- 1½ tbsp grated parmesan
- 1 egg yolk
- 75g/2⅔oz 00 flour
- 2 tsp lemon
- 3 tbsp chopped flatleaf parsley
- 1 egg yolk
- 1 lemon
- 200ml/7fl oz light olive oil
- 50ml/2fl oz double cream
- 110ml/4fl oz fish stock
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