Photo: Ernest Porzi
Pan-roasted lemon sole with chanterelles, oysters and white wine sauce
8 ingredients
30 min + 30 min
Serves 2
openrecipes
Estimated Nutrition (whole recipe, rough)
362
Calories
13g
Protein
28g
Fat
14g
Carbs
Counts 9 of 10 ingredients — the other 1 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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon Sole | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Chanterelle | 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
- 10-12 chanterelle mushrooms
- 2 x 350g/12¼oz lemon sole
- coarse sea salt and freshly ground black pepper
- 50g/1¾oz unsalted butter
- dash olive oil
- 300ml/10½fl oz white wine
- bunch fresh tarragon
- 4 live native oysters
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