Try this Whole Sauteed Dover Sole recipe, or contribute your own.
Suggest a better descriptionCut off dorsal and anal fins. Make a slit in the skin at the tail end of the dark skin side of the fish, and, using a towel for a better grip, pull the skin off. Sprinkle fish with about two tablespoons of milk on both sides. Season with salt and pepper. Dredge in a pan of flour, shake off excess. Let the fish dry on a rack for 10 minutes. Clarify 8 tablespoons butter. Pour this clarified butter into a saute pan over medium to high heat. Add the fish, white skin side up. Check after 1 minute to make sure it is not sticking and cook three minutes on this side. Turn the fish over and cook the fish 3 more minutes. Then remove the fish to a serving plate, and wipe out the pan. Add 1 tablespoon butter to pan and melt it. Pour foamy melted butter over fish. Sprinkle with chopped parsley and garnish the plate with lemon wedges and parsley sprigs. This recipe yields 2 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4868 broadcast 12-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-27-1998 Suggested Wine: Chablis Premier Crus, Montee de Tonnerre - 1987 Recipe by: David Rosengarten
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 2 servings | ||
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Calories: 514 | ||
Calories from Fat: 470 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.3g | 70 % | |
Saturated Fat 32.9g | 165 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 137.6mg | 42 % | |
Sodium 381.8mg | 13 % | |
Potassium 217.3mg | 6 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 11.5g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 514
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