Sole Grenobloise by @eloy_spinnler

30 min
Medium

4 servings

🐟

1

Sole

🍋

1

Lemon

🧈

100 g

Butter

🌿

25 g

Parsley

15 ml

Capers

Preparation Steps

  1. Step 1/4

    Dress the sole by removing skin and bones.

    🐟Sole
    🔪Knife

  2. Step 2/4

    Cook the sole in butter until golden.

    🐟Sole
    🧈Butter
    🍳Pan

  3. Step 3/4

    Prepare the Grenobloise sauce with lemon, capers, and parsley.

    🍋Lemon
    Capers
    🌿Parsley

  4. Step 4/4

    Pour the sauce over the cooked sole.

    🧈Butter
    🍋Lemon
    Capers
    🌿Parsley

Composition

Ingredients

Types

Fish, Condiments, Dairy, Herbs

Ingredients

Sole, Lemon, Butter, Parsley, Capers

Allergens

Fish, Dairy

Dietetics

Dietary regimen

Pescatarian

Calories

350 kcal

Macro nutrients

Protein: 23g, Carbohydrates: 5g, Sugar: 1g, Fat: 28g, Saturated Fat: 17g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 30mg, Iron: 0.7mg, Magnesium: 32mg, Phosphorus: 200mg, Potassium: 350mg, Sodium: 150mg

Vitamins

Vitamin A: 1605g, Vitamin C: 10mg, Vitamin D: 1.25g, Vitamin E: 1.5mg, Vitamin K: 505g, Vitamin B12: 1.85g

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

4 steps

Equipments

Utensils

Knife, Pan

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@eloy_spinnler

Origin

Cuisine

French

Geographic

to inform

Various

Aspect

Texture

Tender, Crispy

Flavors

Buttery, Citrus

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 48 min (in an airtight container)