Poached Sole with Scallops, Prawns and Truffle Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 1,003 mg | (25 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 182 mg | (61 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 193 μg | (97 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 546 mg | |||
| Cholesterol | 320 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 4 Sole fillet (each around 80 grams) (approximately 3 ounce)
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 1 shallot
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 250 milliliters fish stock
- 1 splash Champagne
- 20 grams Truffle
- 4 Scallop
- 8 King prawn
Preparation steps
For the sole: Rinse the fish and pat dry. Season with salt and pepper and sprinkle with the lemon juice. Place each 2 pieces together and wrap in plastic wrap. Wrap with foil and poach in a hot water bath (80°C) (approximately 175°F) for about 25 minutes.
For the sauce: Peel the shallot, finely chop and then sweat in 1 tablespoon butter until translucent. Sprinkle with flour, pour in the stock and simmer for about 10 minutes. Strain through a fine-mesh sieve, add the champagne and the finely chopped truffles. Season with salt and pepper.
Rinse the scallops and prawns, pat dry and cut into pieces. Melt the remaining butter over low heat and gently cook the scallops and prawns for 3-4 minutes. Season with salt and pepper.
Discard the foil and plastic wrap from the fish and arrange on serving plates. Pour the truffle sauce over top and serve with the scallops and prawns.
