toodle.

Torbay Sole, Spiced Red Wine Sauce, Chanterelle Mushrooms and Creamed Potato

Pan-fried sole fillets served with smooth creamed potatoes, wilted spinach, golden chanterelles, and a spiced red wine reduction sauce.

DinnerFishMain CourseGourmetMushrooms
Estimated Nutrition
Calories
1210.2
kcal / serving
2420.4 kcal total
Carbs
27.4g
per serving
54.8 g total
Fat
97.6g
per serving
195.2 g total
Protein
56.3g
per serving
112.5 g total
Cook Time
45
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
15
ml
Sherry Vinegar
Dairy
150
ml
Double Cream
37.5
g
Unsalted Butter
for potatoes
37.5
g
Unsalted Butter
for fish and spinach
75
g
Butter
for sauce
Fruits
0.5
piece
Lemon Juice
Liquids
150
ml
Red Wine
225
ml
Fish Stock
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
4
piece
Black Peppercorns
lightly crushed
5
g
Chinese Five Spice Powder
0.5
piece
Bay Leaf
1
sprig
Thyme
fresh
Seafood
360
g
Torbay Sole
skinned fillets
Vegetables
2
piece
King Edward Potatoes
peeled and cut into chunks
150
g
Chanterelle Mushrooms
2
handfuls
Spinach
large leaf
2
piece
Shallots
finely sliced

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15