Photo: Andrew Ridley
Torbay sole, spiced red wine sauce, chanterelle mushrooms and creamed potato
20 ingredients
1 hr + 30 min
Serves 2
openrecipes
Estimated Nutrition (whole recipe, rough)
479
Calories
26g
Protein
31g
Fat
21g
Carbs
Counts 13 of 15 ingredients — the other 2 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 |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Chanterelle | not in our table | 0 |
| Leaf | 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
- 2 large King Edward
- salt and freshly ground black pepper
- 150ml/5fl oz double cream
- 2½ tbsp unsalted butter
- 2 x 180g/6½oz fillets Torbay sole (also known as witch sole), skinned
- salt and freshly ground black pepper
- 2½ tbsp unsalted butter
- 150g/5oz chanterelle mushrooms
- 2 handfuls large leaf spinach
- 75g/3oz butter
- 2 shallots
- 4 black peppercorns
- 1 tsp Chinese five spice powder
- 1 tbsp sherry vinegar
- 150m/5fl oz red wine
- 225ml/8fl oz fish stock
- ½ bay leaf
- 1 sprig fresh thyme
- ½ lemon
- salt and freshly ground black pepper
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