Grilled sole ‘paupiettes’ with prawns

90 min
Type of dish: Shellfish, Fish
Temperature: Hot
Seasonal period: February, March, April
Allergens:
Crustacean
Crustacean
Eggs
Eggs
Fish
Fish
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Sole 0.75 kg
Table salt 5.0 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 119ºC for 4 minutes or at 180ºC for 8 minutes.
  • 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 2.03 g
Saturates 25.51 g
Monounsaturated fatty acids 19.49 g
Polyunsaturated fatty acids 3.24 g
Cholesterol 326.99 mg
Calcium 114.5 mg
Iron 2.58 mg
Zinc 1.33 mg
Vitamin A 691.35 ug
Vitamin C 33.51 g
Folic acid 66.41 ug
Salt (Sodium) 583.74 mg
Sugars 5.55 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.