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Steamed Sole With Fragrant Herbs. Fennel Salad With Orange Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)269.4499
Energy (kCal)1214.4808
Carbohydrates (g)0.9465
Total fats (g)6.8252
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare a steamer and bring it to temperature, then arrange the sole without the skin and with the herbs. | 2. Let’s cook for 3 minutes per side, add salt if necessary and serve. | 3. For the fennel salad: Wash and cut the fennel into thin slices. Take the juice of half an orange and mix it with 2 teaspoons of mustard. | 4. Season the salad with fennel emulsion and add salt (I used the curry and orange flavored salt). | 5. Present the salad garnished with fennel, slices of the remaining orange and black olives. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sole fillet 3 1210.4027 0.0 269.2806 6.8
    rosemary 3 sprigs - - - -
    salt - - - -
    fennel 3 1.6856 0.3969 0.0674 0.0109
    orange 1 1.7625 0.4406 0.0352 0.0045
    mustard 2 teaspoons 0.63 0.109 0.0667 0.0098
    salt - - - -

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



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