Dover Sole Roulades with Grapes and Figs

0
Average: 0 (0 votes)
(0 votes)
Dover Sole Roulades with Grapes and Figs
share Share
print
bookmark_border Copy URL
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
548
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie548 cal.(26 %)
Protein31 g(32 %)
Fat35 g(30 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.1 μg(6 %)
Vitamin E2.9 mg(24 %)
Vitamin K7.3 μg(12 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin9.2 mg(77 %)
Vitamin B₆0.5 mg(36 %)
Folate61 μg(20 %)
Pantothenic acid1.1 mg(18 %)
Biotin15.9 μg(35 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C5 mg(5 %)
Potassium828 mg(21 %)
Calcium155 mg(16 %)
Magnesium99 mg(33 %)
Iron2.4 mg(16 %)
Iodine46 μg(23 %)
Zinc1.4 mg(18 %)
Saturated fatty acids20.1 g
Uric acid224 mg
Cholesterol234 mg
Complete sugar17 g

Ingredients

for
4
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
How healthy are the main ingredients?
GrapeWhipped creamFigssaltoniongarlic clove

Preparation steps

1.

Rinse grapes and pat dry, halve and remove seeds. Rinse figs, dice some and halve the rest. 

2.

Spread fish fillets with diced figs and some grape halves, roll up tightly and tie with kitchen twine.

3.

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.

4.

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. 

5.

Add remaining grapes to the sauce and heat through. Arrange fish on plates and drizzle with sauce, garnish with fig halves and serve.