Ingredients
This recipe is normalized for Menu Builder, Secondi Station, and Live Inventory. Adjust servings below as needed.
Base recipe = 1 serving.
- 225 g Dover sole filet
- 60 g lemon (juice + zest)
- 150 ml dry white wine
- 30 g butter
- 140 g carrot
- 180 g roasted potato
- 50 g green beans
- 50 g yellow beans
- 5 g Dijon mustard
Method
- Lightly flour the Dover sole filet and sauté gently in butter and olive oil until just cooked and lightly golden.
- Deglaze the pan with lemon juice and dry white wine, reducing slightly to concentrate the flavor.
- Whisk in Dijon mustard and finish with butter to create a glossy lemon mustard sauce.
- Roast the potatoes until tender and steam the vegetables so they remain vibrant and delicate.
- Plate the sole with roasted potatoes and vegetables, then spoon the warm sauce over the fish.
Chef’s Note: Dover sole is delicate and should be cooked gently. Keep the sauce bright, silky, and balanced so it supports the fish without overpowering it.
| Calories | 465 kcal |
| Fat | 18 g |
| Carbohydrates | 24 g |
| Protein | 47 g |
| Sodium | Varies with seasoning |
High protein • Pescatarian