Grilled sole ‘paupiettes’ with prawns

90 min
Type of dish: Fish, Shellfish
Temperature: Hot
Allergens
Crustacean
Crustacean
Eggs
Eggs
Fish
Fish
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Sole 1.0 kg
Table salt 1.0 g
Runner beans 0.05 kg
Carrots 0.05 kg
Langoustine 0.05 kg
Leek 1.0 ud
Langoustine 0.05 kg
Elaboration

For the sole paupiettes:

  • Clean the fish, remove the skin and take out the 4 fillets of each sole.
  • Chop the carrot and the green beans into julienne.
  • Peel the prawns.
  • Place a small amount of the vegetables and a prawn on top of each fillet, roll up the fillets with the skin side facing inwards.

Garnish:

For the decoration:

SET UP

  • Season with salt and pepper, put a few cubes of butter on top and put them in the oven at 119 ºC for 4 minutes or at 180 ºC for 8 minutes.
  • Put the prawns on top and cover with the hollandaise.
  • Cook au gratin.
  • Finally add the ratatouille to the centre of the dish.
  • Decorate with fried leek and spring onion
  • Observations:
  • Optionally serve with americaine sauce.
Nutritional information (1 portion)
Fiber 2.81 g
Saturates 49.21 g
Monounsaturated fatty acids 31.7 g
Polyunsaturated fatty acids 5.09 g
Cholesterol 602.13 mg
Calcium 168.59 mg
Iron 4.16 mg
Zinc 1.99 mg
Vitamin A 1223.77 ug
Vitamin C 59.01 g
Folic acid 100.16 ug
Salt (Sodium) 371.24 mg
Sugars 8.43 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.