Fried Sole with Radicchio Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,956 cal. | (236 %) | ||
| Protein | 328.34 g | (335 %) | ||
| Fat | 52.81 g | (46 %) | ||
| Carbohydrates | 816.14 g | (544 %) | ||
| Sugar added | 4.31 g | (17 %) | ||
| Roughage | 226.75 g | (756 %) |
| Vitamin A | 188.43 mg | (23,554 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 2.65 mg | (22 %) | ||
| Vitamin B₁ | 5.73 mg | (573 %) | ||
| Vitamin B₂ | 2.16 mg | (196 %) | ||
| Niacin | 88.16 mg | (735 %) | ||
| Vitamin B₆ | 4.44 mg | (317 %) | ||
| Folate | 4,619.91 μg | (1,540 %) | ||
| Pantothenic acid | 8.32 mg | (139 %) | ||
| Biotin | 0.43 μg | (1 %) | ||
| Vitamin B₁₂ | 1.98 μg | (66 %) | ||
| Vitamin C | 47.64 mg | (50 %) | ||
| Potassium | 14,733.4 mg | (368 %) | ||
| Calcium | 1,296.1 mg | (130 %) | ||
| Magnesium | 1,521.96 mg | (507 %) | ||
| Iron | 79.12 mg | (527 %) | ||
| Iodine | 4.21 μg | (2 %) | ||
| Zinc | 36.08 mg | (451 %) | ||
| Saturated fatty acids | 16.41 g | |||
| Cholesterol | 127.27 mg |
Ingredients
- Ingredients
- 1 head Radicchio
- 80 Kidney beans (canned)
- 2 Tbsps White vinegar
- 2 Tbsps Orange juice
- 4 Tbsps olive oil
- 1 Tbsp honey
- salt
- freshly ground peppers
- 4 Sole fillet (each 200 grams)
- 1 Tbsp lemon juice
- 2 Tbsps Pastry flour
- 2 Tbsps clarified butter
- 1 shallot
- 1 Tbsp butter
- 150 milliliters fish stock
- 4 centiliters Cognac
- 100 milliliters Whipped cream
- Chervil (for garnish)
Preparation steps
Cut radicchio in half,remove stalk, loosen individual leaves, rinse and spin dry. Then cut leaves into fine strips. Put beans in a colander, rinse with cold water and drain. For the vinaigrette, mix vinegar in a bowl with orange juice, oil and honey and season with salt and pepper. Mix radicchio and beans in a bowl and drizzle with the vinaigrette.
Rinse sole fillets, pat dry and sprinkle with lemon juice. Sprinkle with flour. Melt butter in a pan and fry sole on each side for 2-3 minutes until golden brown (or cook under a preheated oven broiler, watching carefully).
For the sauce, peel shallots and finely chop. Melt butter in a small saucepan and saute shallots until translucent. Add fish stock, cream and cognac, stir, let boil down slightly and season with salt and pepper. Mix until fluffy.
Serve fish with radicchio salad on plates and drizzle with the sauce. Serve garnished with parsley.
