Photo: Sam Loyd
Pan-roasted Dover sole, pork scratchings, peanut purée and butternut squash
24 ingredients
30 min + 2 hr
Serves 4
openrecipes
Pork scratchings, slivers of Serrano ham and shavings of truffle add extraordinary flavours to this autumnal fish dish.
Estimated Nutrition (whole recipe, rough)
1098
Calories
70g
Protein
84g
Fat
21g
Carbs
Counts 9 of 18 ingredients — the other 9 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pumpkin | not in our table | 0 |
| Buckwheat | not in our table | 0 |
| Seed | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
| Caviar | not in our table | 0 |
| Truffle | not in our table | 0 |
| Caraway | not in our table | 0 |
| Flower | not in our table | 0 |
| Borage | 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
- 1 butternut squash
- 1 tsp xantham gum (optional)
- and freshly ground saltblack pepper
- 150g/5oz butter
- , to cover chicken stock
- 50g/2oz buckwheat
- 2 tbsp smooth peanut butter
- 1 tsp soy sauce
- 3 tbsp coconut milk
- 1 lime
- 2 tbsp unsalted peanuts
- 2 tbsp pumpkin seeds
- 1 tbsp olive oil
- 2 tbsp ready-to-cook pork
- 2 Dover soles
- 1-2 tbsp olive oil
- 1 lime
- caraway seeds
- 4 tsp farm-raised Osetra caviar
- 1 large black truffle
- slivers of Serrano ham
- caraway cress
- flowers borage
- olive oil
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