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Ingredients
Sole and Mussels in Creamy Beer Sauce
- 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)
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.
(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 %) |