| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Food networ, Food3 | 1 | Servings | ||
INGREDIENTS
| 8 | Lemons | |
| 2 | Dsp salt | |
| 1 | t | Ginger, grated |
| 300 | Vinegar | |
| 700 | g | Sugar |
| 2 | t | Horseradish |
| 4 | Portions mashed potatoes | |
| 4 | Fillets Dover sole | |
| Parsley, chopped | ||
| 100 | g | Butter |
INSTRUCTIONS
Lemon pickle: Cut the lemons into thick slices, removing the pips and mix with the salt for 8 hours. Add remaining ingredients, place into a pan and cook slowly until the mixture goes thick and syrupy. Store in an airtight jar until required. Pipe the mash on to a plate, fry the sole and place on top. Heat the butter until brown, add 4 dessertspoons of pickle and a good pinch of parsley, spoon over the sole and serve. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3446
Calories From Fat: 715
Total Fat: 81.3g
Cholesterol: 215mg
Sodium: 61.4mg
Potassium: 137.7mg
Carbohydrates: 705.6g
Fiber: <1g
Sugar: 701g
Protein: 1.2g