RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	213.7036
Energy (kCal)	1562.8002
Carbohydrates (g)	28.3968
Total fats (g)	62.331
Fatty acids, total saturated 20:0 (g)	0.0436
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5130
Fatty acids, total polyunsaturated 17:1 (g)	0.0614
Fatty acids, total trans-monoenoic (g)	0.7851
Fatty acids, total saturated 20:4 undifferentiated (g)	0.5170
Fatty acids, total saturated 4:0 (g)	1.1074
Fatty acids, total trans (g)	0.9771
Riboflavin (mg)	1.8707
Tocopherol, beta (mg)	0.0198
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.1266
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0010
Fatty acids, total saturated 18:0 (g)	5.4413
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.8435
Proline (g)	4.0359
Fatty acids, total polyunsaturated 18:1 t (g)	0.6851
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3020
Adjusted Protein (g)	0.0000
Cystine (g)	0.4242
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	185.2330
Copper, Cu (mg)	2.8320
Maltose (g)	0.0000
Zinc, Zn (mg)	15.0582
Total lipid (fat) (g)	62.3310
Vitamin K (phylloquinone) (g)	3.3727
Cholesterol (mg)	589.8044
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0020
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1265
Menaquinone-4 (g)	6.2370
Phytosterols (mg)	0.0000
Folate, total (g)	183.7903
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0317
Vitamin A, IU (IU)	2370.3287
Energy (kcal)	1562.8002
Fatty acids, total saturated 16:1 undifferentiated (g)	1.1435
Fatty acids, total saturated 14:1 (g)	0.2946
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.0026
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.2085
Sugars, total (g)	1.9763
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1287
Vitamin C, total ascorbic acid (mg)	12.0435
Lutein + zeaxanthin (g)	12.4950
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2992
Vitamin B-12, added (g)	0.0000
Valine (g)	2.5428
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0020
Magnesium, Mg (mg)	254.3462
Fatty acids, total saturated 16:0 (g)	13.9858
Carbohydrate, by difference (g)	28.3968
Vitamin D (IU)	9.2000
Fructose (g)	0.3355
Fluoride, F (g)	1.2000
Aspartic acid (g)	2.2236
Tyrosine (g)	2.0039
Potassium, K (mg)	2366.0431
Fatty acids, total saturated 12:0 (g)	1.0129
Vitamin A, RAE (g)	669.6206
Serine (g)	2.0233
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.0332
Fatty acids, total trans-polyenoic 22:4 (g)	0.0069
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0089
Fatty acids, total saturated 22:0 (g)	0.0139
Fatty acids, total saturated 14:0 (g)	4.2621
Histidine (g)	1.2645
Isoleucine (g)	1.8520
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1594
Niacin (mg)	12.3704
Water (g)	805.7915
Fatty acids, total saturated 8:0 (g)	0.4473
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0069
Carotene, beta (g)	84.6950
Sodium, Na (mg)	837.7697
Iron, Fe (mg)	13.6806
Energy (kJ)	6536.1851
Ash (g)	15.6888
Caffeine (mg)	0.0000
Glycine (g)	0.9400
Fatty acids, total trans-polyenoic (g)	0.1921
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0020
Fatty acids, total saturated 18:2 undifferentiated (g)	7.8832
Fatty acids, total polyunsaturated (g)	9.6155
Vitamin E (alpha-tocopherol) (mg)	5.5468
Sucrose (g)	0.1312
Vitamin B-6 (mg)	1.3143
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.6574
Vitamin D (D2 + D3) (g)	0.2400
Vitamin D3 (cholecalciferol) (g)	0.2400
Lysine (g)	2.8401
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0346
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.9900
Starch (g)	0.0000
Pantothenic acid (mg)	0.8631
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.3023
Fatty acids, total trans-polyenoic 18:3i (g)	0.0020
Thiamin (mg)	1.5280
Folate, food (g)	183.7903
Fatty acids, total saturated 20:1 (g)	0.0795
Fatty acids, total monounsaturated (g)	17.9278
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7304
Fatty acids, total polyunsaturated 16:1 t (g)	0.1010
Fatty acids, total polyunsaturated 17:0 (g)	0.1871
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	614.1007
Fatty acids, total polyunsaturated 16:1 c (g)	0.4584
Fatty acids, total saturated (g)	29.0360
Vitamin B-12 (g)	12.1761
Calcium, Ca (mg)	2108.3741
Fatty acids, total saturated 10:0 (g)	1.0180
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.2798
Glutamic acid (g)	7.2369
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0030
Carotene, alpha (g)	0.9900
Vitamin E, added (mg)	0.0000
Retinol (g)	661.7706
Leucine (g)	3.5202
Folate, DFE (g)	183.7903
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1891
Fiber, total dietary (g)	3.3555
Tryptophan (g)	0.5406
Threonine (g)	1.3300
Fatty acids, total polyunsaturated 18:1 c (g)	6.3065
Manganese, Mn (mg)	0.7039
Protein (g)	213.7036
Cryptoxanthin, beta (g)	3.2000
Fatty acids, total saturated 18:1 undifferentiated (g)	16.1709
Betaine (mg)	0.5940
Phosphorus, P (mg)	2472.0587
Tocopherol, gamma (mg)	0.0693

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 400°F. | 2. Rinse fish and pat dry. | 3. Fold fillets in half and place then in a large, shallow baking pan. | 4. Mix Madeira and lemon juice and pour over fish. | 5. Sprinkle lightly with salt and pepper. | 6. Bake in 400°F oven for about 15- 20 minutes until fish flakes readily with a fork (baking time varies depending upon the thickness of your fillets). | 7. Remove from oven and drain off all liquid into a measuring cup. | 8. Add enough water to make 1 cup and set aside. | 9. Melt butter in a pan over medium heat and stir in flour, chicken granules, and mustard, cook until bubbly. | 10. Using a whisk, add reserved fish stock, and whipping cream gradually. | 11. Continue stirring until thickened and bubbly (about 8-10 minutes). | 12. Stir in 1/2 cup of the 3/4 cup of Swiss cheese; set aside. | 13. Squeeze moisture out of spinach. | 14. Arrange spinach on the bottom of a 1 1/2 quart casserole dish and arrange fish on top. | 15. Sprinkle with remaining Swiss Cheese. | 16. Preheat oven to 450°F and reheat sauce. | 17. Spoon sauce over fish and bake 7-8 minutes. | 18. Serve immediately. | 19. *Option* May add tiny pieces of cut up shrimp to sauce to have Sole with Shrimp Florentine au Gratin. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sole fillet	2	lbs	skinless substituted	806.9352	0.0	179.5204	4.5333
madeira wine	1/2	cup		806.9352	0.0	179.5204	4.5333
fish stock			reserved	-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
salt pepper				806.9352	0.0	179.5204	4.5333
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
chicken bouillon granule	1/2	teaspoon		806.9352	0.0	179.5204	4.5333
dijon mustard	1/2	teaspoon		806.9352	0.0	179.5204	4.5333
whipping cream	1/3	cup		116.8	1.1840000000000002	0.868	12.364
swiss cheese	3/4	cup	shredded	389.07	1.4256	26.6904	30.6801
spinach	2	packages	thawed	-	-	-	-

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

Cooking in progress....

Sole Florentine Au Gratin