| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Dilly, Dines, Out | 1 | Servings | |
INGREDIENTS
| 2 | Fillets Dover sole | |
| 2 | oz | Spinach |
| 6 | oz | Mushrooms, sliced |
| 1 | oz | Shallots, diced |
| 1/4 | pt | White wine |
| 2 | Tomatoes, diced | |
| 1 | oz | Butter |
| 1/2 | pt | Fish stock |
| 1/2 | pt | Double cream |
| Chives, chopped |
INSTRUCTIONS
Quickly blanch the spinach in boiling water. Dry spinach and lay on fish fillets. Roll up fillets and place on a pan. Add a little fish stock, wine and shallots. Cover pan, place in oven at 180C and cook for 10 minutes. Meanwhile, for the sauce, melt the butter in a pan. Add the rest of the shallots and all the mushrooms. Cook until soft. Add the remaining white wine and fish stock and reduce by half. Add 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 443
Calories From Fat: 232
Total Fat: 26.3g
Cholesterol: 63.3mg
Sodium: 573.9mg
Potassium: 1571mg
Carbohydrates: 21.6g
Fiber: 6.5g
Sugar: 10.7g
Protein: 15.2g