Admirably

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.

HealthyFishSeafoodGourmetSimmering
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
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
20
g
Dashi Powder
25
ml
White Wine Vinegar
10
g
Dashi Powder
for quinoa
Dairy
150
g
Unsalted Butter
divided
4
tbsp
Double Cream
Fruits
1
piece
Lemon
peeled, segmented and finely chopped
GrainsCereals
100
g
Quinoa
Liquids
750
ml
Fish Stock
50
ml
White Wine
250
ml
Fish Stock
for quinoa
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground
0.5
piece
Bay Leaf
2
piece
Peppercorn
whole
5
g
Fennel Seed
3
g
Black Onion Seeds
1
pinch
Fennel Pollen
2
tbsp
Parsley
chopped
Seafood
2
piece
Megrim Sole
skinned with head and tail removed
Vegetables
1
piece
Shallot
finely chopped
3
sheets
Nori Seaweed
finely chopped
1
piece
Plum Tomato
skinned and finely chopped
0.25
piece
Cucumber
peeled and finely chopped
0.25
piece
Red Onion
finely chopped
2
tbsp
Wild Garlic
chopped
30
g
Samphire
2
tbsp
Sea Beet
chopped
1
piece
Leek Flowers
three-cornered, for garnish

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
An unhandled error has occurred. Reload 🗙

Rejoining the server...

Rejoin failed... trying again in seconds.

Failed to rejoin.
Please retry or reload the page.

The session has been paused by the server.

Failed to resume the session.
Please retry or reload the page.