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.
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
Dairy
Fruits
0.5
piece
Liquids
150
ml
225
ml
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
4
piece
Black Peppercorn
lightly crushed
0.5
piece
1
sprig
Thyme
fresh
Seafood
360
g
Torbay Sole
skinned fillets
Vegetables
2
piece
King Edward Potatoes
peeled and cut into chunks
2
handfuls
Spinach
large leaf
2
piece
Shallot
finely sliced
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15