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Provencal Sauce for Dover Sole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)101.0869
Energy (kCal)750.3785
Carbohydrates (g)60.3006
Total fats (g)6.2909
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For fish: Preheat oven to 375°F and heat large oval sauté pan over medium high heat. Season the fish with salt and pepper; lightly dust flesch side with flour; coat pan with oil and add fish, flour side down. Cook until golden brown. Turn over and finish in oven for 8-10 minutes. Meanwhile make the sauce. | 2. For sauce: Heat sauté pan over medium heat and add oil, shallots and garlic and cook until golden (toasted). | 3. Add wine, tomato paste, and tomatoes or fruit depending, and cook down until tomatoes or fruit begin to break down. | 4. Add vegetable broth and season with salt and pepper. Finish with fresh herbs. | ---------------------------------------------------------------------------
    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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