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Dover Sole and Langoustine Tail with Asparagus and Samphire

Elegant Dover sole and langoustines poached in white wine, served with steamed asparagus and a buttery wine reduction sauce.

DinnerFishSeafoodGourmetFrench
Estimated Nutrition
Calories
592.1
kcal / serving
1184.2 kcal total
Carbs
9.4g
per serving
18.8 g total
Fat
26.2g
per serving
52.4 g total
Protein
59.3g
per serving
118.6 g total
Cook Time
25
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
unsalted
Fruits
0.5
piece
Lemon
juice only
Liquids
200
ml
Fish Stock
100
ml
White Wine
NutsSeeds
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
1
piece
Bouquet Garni
small
2
tbsp
Chives
snipped
Seafood
8
piece
Langoustine
medium-sized
600
g
Dover Sole
whole
Vegetables
1
piece
Shallot
finely chopped
8
piece
Asparagus
small to medium-sized spears
50
g
Samphire
alternatively soak seaweed sea lettuce

Method

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