Poached Megrim Sole, Seaweed Butter Sauce, Warm Quinoa and Sea Herb Salad

Poach megrim sole in dashi stock, prepare a creamy seaweed butter sauce, and serve with a warm herb-infused quinoa salad.

Healthy Fish Seafood Gourmet Simmering

Estimated Nutrition

Calories

780.1

kcal / serving

3120.4 kcal total

Carbs

26.4g

per serving

105.6 g total

Fat

62.1g

per serving

248.4 g total

Protein

28.2g

per serving

112.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dashi Powder

White Wine Vinegar

Dashi Powder

for quinoa

Dairy

150

Unsalted Butter

divided

tbsp

Double Cream

Fruits

piece

Lemon

peeled, segmented and finely chopped

GrainsCereals

100

Quinoa

Liquids

750

Fish Stock

White Wine

250

Fish Stock

for quinoa

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

0.5

piece

piece

whole

pinch

tbsp

chopped

Seafood

piece

Megrim Sole

skinned with head and tail removed

Vegetables

piece

Shallot

finely chopped

sheets

Nori Seaweed

finely chopped

piece

Plum Tomato

skinned and finely chopped

0.25

piece

Cucumber

peeled and finely chopped

0.25

piece

Red Onion

finely chopped

tbsp

Wild Garlic

chopped

Samphire

tbsp

Sea Beet

chopped

piece

Leek Flowers

three-cornered, for garnish

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Poached Megrim Sole, Seaweed Butter Sauce, Warm Quinoa and Sea Herb Salad

Ingredients

Method