Photo: Dana DeVolk
Pan-fried Dover sole with a shrimp and caper butter sauce and wilted spinach
15 ingredients
30 min + 30 min
Serves 4
openrecipes
Surprise yourself and create this classic restaurant dish easily at home. Look for a nut-brown colour in the butter (beurre noisette) before squeezing in the lemon juice to lock in the colour and flavour.
Estimated Nutrition (whole recipe, rough)
820
Calories
40g
Protein
28g
Fat
104g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Watercress | 1 cup (34g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Relish | 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 whole Dover sole
- 25g/1oz plain flour
- 25ml/1fl oz olive oil
- 50g/1¾oz unsalted butter
- 1 shallot
- 1 lemon
- 10g/ baby capers
- 2 tsp gentleman’s relish
- 2 tbsp finely chopped parsley
- 100g/3½oz brown shrimps
- 50g/1¾oz unsalted butter
- 50g/1¾oz baby spinach
- pinch freshly grated nutmeg
- 1 bunch fresh watercress
- 1 lemon
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