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$5.18 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 41% 
Poached Sole With Blood Orange Beurre Blanc might be a good recipe to expand your main course repertoire. This recipe makes 4 servings with 311 calories, 29g of protein, and 19g of fat each. For $5.18 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. This recipe from Foodista requires vegetable stock, to 6 butter, shallot, and sole fillets. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is a good option if you're following a gluten free, primal, and pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is not so super. Petrale Sole With Meyer Lemon Beurre Blanc, Timbales of Sole & Scallop Mousseline with Chive Beurre Blanc, and Poached Flounder With Mint Beurre Blanc are very similar to this recipe.
Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Sole. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.
When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.
The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).
If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.
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gluten-free
primal
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