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Provencal Sauce for Dover Sole

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)6.2909
Energy (kCal)750.3785
Carbohydrates (g)60.3006
Protein (g)101.0869
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dover sole 1 lb 403.4676 0.0 89.7602 2.2667
    salt - - - -
    pepper - - - -
    oil - - - -
    wondra flour 403.4676 0.0 89.7602 2.2667
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    shallot 1 minced 115.2 26.88 4.0 0.16
    extra virgin olive oil 3 tablespoons 403.4676 0.0 89.7602 2.2667
    tomato 1/2 quartered 20.1049 4.3449 0.9829 0.2234
    tomato paste 1 teaspoon 4.51 1.04 0.2376 0.0258
    white wine 2 ounces 46.4932 1.4742 0.0397 0.0
    vegetable broth 8 ounces 149.6853 24.2672 5.4885 3.5380000000000003
    salt - - - -
    pepper - - - -
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    basil 1 tablespoon 0.6095 0.0702 0.0835 0.017

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



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