Photo: Ernest Porzi
Grilled lemon sole with dumplings & lemon sauce
17 ingredients
40 min
Serves 4
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Great British Menu chef Nathan Outlaw creates a wonderfully light but full-flavoured dish using the best Cornish produce
Estimated Nutrition (whole recipe, rough)
1443
Calories
64g
Protein
48g
Fat
187g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon Sole | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 4 small lemon sole , trimmed and washed, left whole with head off
- 200g samphire , to serve
- 2 large baking potatoes , about 600g (you'll need 300g cooked potato flesh)
- 1 head garlic
- 2 tsp lemon or olive oil , plus extra olive oil for frying and brushing
- 1½ tbsp grated Parmesan
- 1 egg yolk
- 65g '00' pasta flour
- 2 tbsp small capers in vinegar, drained, finely chopped
- 3 tbsp chopped flat-leaf parsley
- 1 egg yolk
- finely grated zest , 1 tbsp juice of 1 lemon
- 200ml light olive oil
- 3 tbsp double cream
- about 75ml fish stock
- 4 handfuls baby spinach
- 1 tbsp chopped flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes