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Ingredientes
- 2 x Fillets Dover sole
- 2 ounce Spinach
- 6 ounce Mushrooms, sliced
- 1 ounce Shallots, diced
- 1/4 pt White wine
- 2 x Tomatoes, diced
- 1 ounce Butter
- 1/2 pt Fish stock
- 1/2 pt Double cream
- Â Â Chives, minced
Direcciones
- Quickly blanch the spinach in boiling water. Dry spinach and lay on fish fillets.
- Roll up fillets and place on a pan. Add in a little fish stock, wine and shallots. Cover pan, place in oven at 180C and cook for 10 min.
- Meanwhile, for the sauce, heat the butter in a pan.
- Add in the rest of the shallots and all the mushrooms. Cook till soft. Add in the remaining white wine and fish stock and reduce by half. Add in the cream and reduce.
- Stir in the diced tomatoes, chives and seasoning. Spoon on to a plate.
- Arrange the cooked sole on the sauce and garnish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1142g | |
| Calories 923 | |
| Calories from Fat 634 | 69% |
| Total Fat 72.1g | 90% |
| Saturated Fat 43.93g | 176% |
| Trans Fat 0.0g | |
| Cholesterol 219mg | 73% |
| Sodium 1099mg | 46% |
| Potassium 2132mg | 61% |
| Total Carbs 35.31g | 9% |
| Dietary Fiber 6.2g | 21% |
| Sugars 11.73g | 8% |
| Protein 21.16g | 34% |
