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Fillet of Lemon Sole with Kale and Crab Butter Sauce

Pan-fried lemon sole served with buttery crab sauce and sautéed curly kale for a seasonal seafood treat.

SeafoodMain CourseGluten FreeCrabKaleLemon Sole
Estimated Nutrition
Calories
763.1
kcal / serving
3052.4 kcal total
Carbs
6.2g
per serving
24.6 g total
Fat
71.1g
per serving
284.2 g total
Protein
28.9g
per serving
115.8 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
15
ml
White Wine Vinegar
Dairy
225
g
Butter
cut into cubes
50
g
Unsalted Butter
for the kale
50
g
Unsalted Butter
for the fish
Fruits
1
piece
Lemon Juice
from 1 lemon
1
piece
Lemon Juice
from 1 lemon, for the kale
Liquids
60
ml
White Wine
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
4
tbsp
Chives
chopped
Seafood
100
g
White Crab Meat
8
fillet
Lemon Sole
2 whole fish filleted into 8 pieces, skin removed
Vegetables
2
piece
Shallots
finely sliced
2
piece
Tomatoes
peeled, seeds removed and cut into small dice
300
g
Curly Kale

Method

1
2
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