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Dover Sole with Shrimps, French Beans and Steamed New Potatoes

Pan-fried Dover sole served with a brown butter shrimp sauce, steamed new potatoes, and almond-topped French beans.

DinnerFishSeafoodMain CourseBritish
Estimated Nutrition
Calories
1068.2
kcal / serving
4272.8 kcal total
Carbs
42.7g
per serving
170.6 g total
Fat
78.1g
per serving
312.4 g total
Protein
48.6g
per serving
194.5 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Unsalted Butter
Used for sole sauce
4
tbsp
Unsalted Butter
For potatoes
2
tbsp
Unsalted Butter
For beans; optional seasoning
Fruits
1
piece
Lemon
Juice only
GrainsCereals
25
g
Plain Flour
Seasoned with salt and pepper
NutsSeeds
2
tbsp
Parsley
Finely chopped
2
tbsp
Flat leaf Parsley
Chopped, for potatoes
200
g
Almonds
Flaked
OilsFats
25
ml
Olive Oil
Seafood
2
piece
Dover Sole
Whole, filleted and pin boned
100
g
Brown Shrimps
Morecambe Bay variety
Vegetables
1
piece
Shallot
Finely chopped
600
g
New Potatoes
Cleaned and peeled
400
g
French Beans

Method

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