Sole and Mussels in Creamy Beer Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 10.4 μg | (52 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 43.4 μg | (72 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.7 mg | (181 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 13.2 μg | (440 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,595 mg | (40 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 208 mg | (69 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 269 μg | (135 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 605 mg | |||
| Cholesterol | 348 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 8 Sole fillet
- 300 grams Leeks
- 2 shallots
- 30 grams butter
- salt
- freshly ground peppers
- 250 milliliters White ale
- 500 grams mussels
- 4 Tbsps fish stock
- 100 milliliters Whipped cream
- flat leaf parsley (for garnish)
Preparation steps
Rinse the fish fillets and pat dry. Rinse the leeks and cut into rings. Peel and chop the shallots. Melt the butter in a large pan and sauté the leeks and shallots until tender. Season with salt and pepper, pour in the white ale, fish stock and heavy cream and bring to a boil.
Meanwhile, scrub the mussels, remove the beards and discard any that are open. Place the mussels in the beer sauce, cover and cook for 3-4 minutes, until all have opened. Lift the mussels from the pan with a slotted spoon and remove the meat from the shells.
Season the sole fillets with salt and pepper. Roll the fillets up and secure with a toothpick. Place the fish rolls in the beer sauce, cover and cook for 6-8 minutes. Return the mussel meat to the pan and heat through. Transfer to a serving platter and garnish with flat leaf parsley.
