Photo: Sorin Gheorghita
Fillet of Dover sole, mussel and clam ragoût, courgette ribbons, swiss chard and a caviar cream
38 ingredients
1 hr + 2 hr
Serves 4
openrecipes
This is a dish that sings of the ocean, and is brought back to earth with meaty sweetbreads and fresh vegetables.
Estimated Nutrition (whole recipe, rough)
1807
Calories
126g
Protein
66g
Fat
168g
Carbs
Counts 22 of 26 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 22 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Mussel | 100g cooked | 172 |
| Clam | 100g cooked | 148 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Sourdough | 1 slice (36g) | 93 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Star Anise | not in our table | 0 |
| Caviar | not in our table | 0 |
| Swiss Chard | not in our table | 0 |
| Meat | 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 Dover soles
- 1-2 tbsp olive oil
- 75g/2½oz butter
- and freshly ground saltblack pepper
- 1 fennel
- 2 onions
- 1 celery
- 2 leeks
- 4 garlic
- head and bones from Dover sole
- 3 peppercorns
- 3 bay leaves
- 1 star anise
- 350ml/12fl oz white wine
- 1 sprig fresh thyme
- 1-2 tbsp olive oil
- 2 carrots
- 8 mussels
- 8 clams
- 100ml/3½fl oz double cream
- 50g/2oz cold butter
- 25g/1oz farmed Sevruga caviar
- 1 green courgette
- 1 yellow courgette
- 1 tbsp sugar
- , to taste salt
- 200g/7oz lamb sweetbreads
- 1 tbsp olive oil
- 100ml/3½fl oz lamb stock
- 8 stalks swiss chard
- 50g/2oz butter
- and freshly ground saltblack pepper
- reserved mussel and clam meat
- 1 free-range egg
- 2 tbsp caviar
- 1-2 tbsp olive oil
- 1 slice sourdough bread
- 1 tbsp chopped fresh dill
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