Grilled sole ‘paupiettes’ with prawns
Allergens:
Ingredients for 5 portions
Calculate portions
Sole
1.0 kg
Table salt
1.0 g
Runner beans
0.05 kg
Carrots
0.05 kg
Langoustine
0.05 kg
Hollandaise sauce
0.5 l
Chives
5.0 g
Leek
1.0 ud
Langoustine
0.05 kg
Intense olive oil
0.05 l
Lemon
0.1 kg
Table salt
1.0 g
Onion
0.125 kg
Green pepper
0.125 kg
Red pepper
0.125 kg
Courgette
0.125 kg
Tomato
0.125 kg
Table salt
0.5 g
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 ratatouille.
- For the prawns, cook and peel, leaving the head and the tail.
- For the hollandaise sauce.
For the decoration:
- Vegetable chips.
- Chives washed in iced water.
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)
Energy
1073.43
kcal
Carbohydrates
10.2
g
Proteins
26.74
g
Lipids
102.57
g
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.
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