Dover Sole Served With A Pepper Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Superchefs | 1 | Servings | |
INGREDIENTS
| 2 | Dover soles, skinned and | |
| comb | ||
| boned | ||
| 1 | Baby leeks | |
| 6 | oz | Girolle mushrooms |
| 1 | Chopped tomatoes, sieved to | |
| take out | ||
| seeds | ||
| 2 | Red peppers | |
| 1/2 | Onion | |
| 1 | Clove garlic | |
| Fish stock |
INSTRUCTIONS
To make the sauce, sweat the chopped onion. Add the peppers and garlic. Cook out. Add tomatoes and stock. Simmer for 20 minutes. Pan fry sole until golden brown and take out of the pan. In the same pan put the leeks and mushrooms, finish with cordon of sauce and olive oil. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 119
Calories From Fat: 9
Total Fat: <1g
Cholesterol: 0mg
Sodium: 14.6mg
Potassium: 713.7mg
Carbohydrates: 24.2g
Fiber: 7.2g
Sugar: 14.8g
Protein: 3.7g