Photo: Elle Hughes
Lemon sole with crab & tarragon butter sauce
8 ingredients
20 min + 20 min
Serves 2
openrecipes
This whole baked fish looks impressive on a platter for sharing, served simply with potatoes and greens
Estimated Nutrition (whole recipe, rough)
305
Calories
26g
Protein
18g
Fat
10g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lemon Sole | juice of 1 lemon (48ml) | 12 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| 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
- 50g butter , softened
- 1 tbsp chopped tarragon leaves
- 50g/2oz crab , half white meat, half brown
- 1 lemon , zested, then cut into thin slices
- 1 large whole lemon sole or 2 small ones, descaled and gutted (ask your fishmonger to do this), washed and dried
- 50ml white wine
- 1 tbsp capers , drained and rinsed
- 2 tbsp double cream
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