Dover Sole Roulades with Grapes and Figs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 548 cal. | (26 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 828 mg | (21 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 4 Sole fillet
- 2 Figs (ripe)
- 250 grams purple Grape
- 2 Tbsps clarified butter
- salt
- peppers
- For the sauce
- 30 grams butter
- 1 small onion (grated)
- 1 small garlic clove (thinly sliced)
- 30 grams Pastry flour
- 100 milliliters white wine
- 100 milliliters Vegetable broth
- 100 milliliters milk
- 200 milliliters Whipped cream
- salt
- 1 egg yolk
Preparation steps
Rinse grapes and pat dry, halve and remove seeds. Rinse figs, dice some and halve the rest.
Spread fish fillets with diced figs and some grape halves, roll up tightly and tie with kitchen twine.
Heat butter in a pan and cook fish roulades until golden yellow, Place in a baking dish, cover with aluminum foil and bake in preheated oven at 100°C (approximately 200°F) for about 10-15 minutes.
Heat butter in a pan and saute onion and garlic until soft. Add flour and whisk well. Add wine and broth, bring to a boil and simmer briefly. Season to taste. Whisk egg yolk with a little hot milk and quickly add to the sauce. Simmer until sauce thickens, whisking constantly.
Add remaining grapes to the sauce and heat through. Arrange fish on plates and drizzle with sauce, garnish with fig halves and serve.
