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Sole Meuniere With Browned Butter Caper Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)369.5664
Energy (kCal)2082.0793
Carbohydrates (g)73.1136
Total fats (g)24.7591
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season flour with salt and pepper to your preference, then dredge fillets in the mixture, shaking off any excess. | 2. Heat 2 tablespoons clarified butter in a large saute pan. When heated, place fillets in pan and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pan and transfer to a platter; sprinkle with parsley, then cover with foil. | 3. Remove remaining butter from the skillet and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sole fillet 4 1613.8703 0.0 359.0408 9.0667
    salt black pepper ground 1613.8703 0.0 359.0408 9.0667
    butter 2 tablespoons clarified 171.0 7.857 5.343 14.4
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    caper 1 tablespoon drained brined minced 1.9780000000000002 0.4205 0.203 0.07400000000000001
    lemon - - - -

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



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