Photo: Kevin McCutcheon
Pan fried Dover sole, pea and broad bean stew, breaded quails' eggs and tartare sauce
25 ingredients
30 min + 1 hr
Serves 2
openrecipes
Estimated Nutrition (whole recipe, rough)
991
Calories
53g
Protein
36g
Fat
112g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Broad Bean | not in our table | 0 |
| Quail | 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 free-range egg yolks
- 2 tsp white wine vinegar
- 2 tsp freshly squeezed lemon juice
- pinch rock salt
- 300ml/10½fl oz groundnut oil (or 150ml/5fl oz each groundnut and light olive oil)
- 2 tsp Dijon mustard
- 2 small shallots
- 4 small gherkins
- 1 tbsp capers
- 1 tbsp freshly chopped parsley
- 1 tbsp freshly chopped chives
- 500ml/17½fl oz chicken stock
- 200g/7oz broad beans
- 225g/8oz frozen petite pois
- 25g/1oz unsalted butter
- 6 quails
- 50g/2oz day-old white breadcrumbs
- salt and freshly ground black pepper
- 1 free-range egg
- groundnut oil, for deep-frying
- , for dusting plain flour
- salt and freshly ground black pepper
- 4 Dover sole
- 4 tbsp olive oil
- 1 tbsp clarified butter
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