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Fine seafood is enjoyed throughout the year. This Christmas season, why not try combining a nice filet of sole with prawns, marinated with raisins, pine nuts and spices and served with endive, some sliced cucumber and a few shavings of delicious parmesan cheese.

Ingredients

2 tbsp oil
4 pieces filet of sole or other fish
3 tbsp plain flour
5 tbsp olive oil
1 onion, sliced
1 tbsp raisins (soaked in water and drained)
30 g pine nuts
1 tsp Vegeta Delight vegetable stock powder
1 dried bay leaf
120 ml white wine vinegar
100 ml water
Salt
Pepper
500 g prawns or shrimp
4 leaves of Endive
1 fresh cucumber, sliced
1 lemon, cut in quarters
Parmesan cheese, shaved

We used

Vegeta Stock Powder

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons40 min

  • 1 Heat the oil in a pan.
  • 2 Coat the fish with plain flour and fry the filets. Transfer on to a paper towel.
  • 3 Heat olive oil in a heavy based pan and add onion, raisins, pine nuts, one teaspoon of Vegeta Delight vegetable stock and the bay leaf and let cook for a few minutes.
  • 4 Add vinegar and water, salt and pepper, and sauté for a couple of minutes.
  • 5 Bring water to boil and cook the prawns, until they become pink in colour. Drain the water and remove the shell.
  • 6 Add prawns to fried filets of fish and top with sautéed marinade. Let cool, put in the fridge and allow to sit for a couple of hours.

Advice

You can choose any type of prawn or shrimp and cook them for a couple of minutes in water until they turn pink. If available, add marine salt to the water. Small prawns take about 1-2 minutes to cook; large prawns or shrimp will take about 5 minutes.

Serving

Place one leaf of endive on each serving plate, arrange the filet of sole, prawns and sliced cucumber on top. Drizzle with the marinade then garnish with a wedge of lemon and parmesan cheese shavings.

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