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Grilled Lemon Sole with Lemongrass Butter

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.3405
Energy (kCal)1287.7568
Carbohydrates (g)60.2576
Total fats (g)108.0671
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First make the lemongrass butter: put everything into a food processor and season well with black pepper. | 2. Blend until smooth, then spoon the mixture into the centre of a large sheet of clingfilm, shape into a roll 4cm/1½in thick, wrap and chill in the fridge or freezer until firm. | 3. When the butter is firm, preheat the grill to high. | 4. Trim the fins and tails of the fish with kitchen scissors. | 5. Brush the fish on both sided with the melted butter and season with a little salt and pepper. | 6. Depending on the size of your grill, cook them 1 or 2 at time, dark side up, on a buttered baking tray or the rack of a grill pan for 4½-5 minutes. | 7. Keep warm while you cook the rest. | 8. Unwrap the lemongrass butter and slice into thin rounds and serve on top of the fish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon sole 4 - - - -
    butter 15 melted 1282.5 58.9275 40.0725 108.0
    salt black pepper ground - - - -
    lemongrass 1 chopped - - - -
    lime zest 1/2 grated - - - -
    lime juice 2 teaspoons 2.5208 0.8490000000000001 0.0423 0.0071
    gingerroot 1 cm chopped - - - -
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    butter 100 salted softened 1282.5 58.9275 40.0725 108.0
    thai fish sauce 1 tablespoon - - - -

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



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