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Steamed Fillet of Sole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)785.5948
Energy (kCal)35911.1016
Carbohydrates (g)832.1937
Total fats (g)3347.8524
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop the fennel very finely. Peel and take all the pith off the orange segments before shopping them roughly. Mix them with fennel and then with the sour cream. | 2. Season each sole fillet with salt and pepper, then roll them up like swiss roll using some sour cream mixture as "the jam". | 3. Wrap each fillet in buttered foil and stab a few holes in the parcel. Steam until cooked - about 10-15 minutes. The parcel will be firm when pressed. | 4. To serve, unwrap and drizzle with balsamic vinegar and some good olive oil. Serve with mashed potatoes, or a lentil stew. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel 250 140.4688 33.0781 5.6188 0.9062
    orange 1 1.7625 0.4406 0.0352 0.0045
    cream 75 sour 34155.0 798.675 420.9 3337.875
    sole fillet 4 1613.8703 0.0 359.0408 9.0667
    butter - - - -
    balsamic vinegar - - - -
    olive oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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