Try this That Guys Got Sole recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 220c/425f/Gas 7. 1 Put the flour, baking powder and cheese in a bowl and mix together. In a separate bowl mix the yoghurt, milk, 2 eggs and chopped rocket. 2 Make a well in the flour and pour in the liquid. Mix together until the mixture is dropping consistency. Add more milk if necessary. Lightly oil a muffin tin, fill each with the mixture and bake in the oven for 12-15 minutes or until risen and golden. 3 Cook 4 eggs in boiling water for 4-5 minutes. Cool in a bowl of cold water. In a small frying pan heat 1/2 tbsp olive oil and add the chopped shallot and 1/2 tsp tabasco. 4 In a bowl put the rocket and add 2 tbsps olive oil and juice of 1/2 lemon. Season and put on a plate. Peel the eggs, put whole onto the plate and cut in half. Pour over the shallot dressing and serve with the muffins. 5 In a deep pan put 50g/2oz butter and add the cumin, turmeric, white wine and the sweet potato. Cover and cook until the potato is tender. Add the double cream, season, bring to the boil and simmer for two minutes. Stir in the coriander. Keep warm. 6 In a blender put 110g/4oz butter, chopped coriander, 1/2 tsp tabasco, juice of 1 lemon, lime juice and 1/2 shallot. Season and blend until combined. Keep to one side. 7 Heat 1 tbsp oil and 25g/1oz butter in a frying pan, coat the fish in the seasoned flour and fry on both sides for two minutes. Put the potatoes on a plate and lay the fish on top. Serve with the flavoured butter. NOTES : Chef - Lesley Waters Recipe by: Ready Steady Cook
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Serving Size: 1 Serving (2254g) | ||
Recipe Makes: 1 servings | ||
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Calories: 5106 | ||
Calories from Fat: 3350 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 372.3g | 496 % | |
Saturated Fat 171.3g | 857 % | |
Monounsaturated Fat 120.8g | ||
Polyunsanturated Fat 39.8g | ||
Cholesterol 6884.9mg | 2118 % | |
Sodium 3916.8mg | 135 % | |
Potassium 3093.5mg | 81 % | |
Total Carbohydrate 213.1g | 63 % | |
Dietary Fiber 10.3g | 41 % | |
Sugars, other 202.8g | ||
Protein 226.7g | 324 % | |
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: 5106
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