Thursday 20th June 2019
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Serves 4
Preparation time: 15 minutes
Cooking Time: 2 minutes

Ingredients
4 skinless lemon sole fillets
20 large tiger prawns shelled and deveined
300ml sunflower oil for frying
150g cornflour
Salt to taste

Ingredients for the mayo:
2 very fresh egg yolks
The juice of 2 lemons
1 teaspoon of French mustard
1 tablespoon of white wine vinegar
1 tablespoon of Cajun seasonings
400ml groundnut oil
Salt and black pepper to taste
Sliced fresh vegetables

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Recipe by Ivano de Serio, Head chef of The Old Bakery

Pan roasted lemon sole and tiger prawns with creole mayo and fresh vegetables crudités

Method:
To make the mayo, place all the ingredients apart from the oil in an upright blender with open top. Blend on medium speed and gently add the oil until mayonnaise-like. Season and set aside.
Heat the oil in a deep pan. Season the fish and prawns with salt and pass in the cornflour. First cook the sole for 30 seconds and then add the prawns for 1 minute. Pass on a paper kitchen towel and serve. 

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