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.
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.
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
Preparation For this recipe you only need imagination!
Medium complexity 4 Persons 40 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.