Photo: Sorin Gheorghita
Sole Diamond Jubilee
22 ingredients
1 hr
Serves 2
openrecipes
Poached Dover sole with pancetta, apple and fennel salad, salsify, port wine sauce and caviar oil.
Estimated Nutrition (whole recipe, rough)
839
Calories
63g
Protein
45g
Fat
50g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Salsify | not in our table | 0 |
| Caviar | 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 x 350g/13oz Dover sole
- 1 tsp meat glue
- 6 slices pancetta
- salt and freshly ground black pepper
- carcasses from the Dover sole
- 25g/1oz butter
- 30g/1oz mushrooms
- 30g/1oz shallots
- 30g/1oz fennel
- 1 bouquet garni
- 50ml/2fl oz chicken stock
- 50ml/2fl oz beef jus
- 125ml/4fl oz ruby port
- 8 x 10cm/4in spears salsify
- 1 lemon
- 2-3 tbsp clarified butter
- ½ head fennel
- ½ apple
- 1 tbsp vinaigrette
- 1 tbsp chopped dill
- 1 pinch fennel pollen seasoning (50% salt, 40% fennel pollen, 10% freshly milled white pepper)
- 1 tsp caviar 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