Thursday 18th January 2018
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Serves 4
Preparation time: 15 minutes
Cooking Time: 10 minutes

12 small fillets of lemon sole
1 teaspoon of Spanish smoked paprika (sweet)
1 teaspoon of sesame seeds
2 tablespoons of plain flour
1 teaspoon of French mustard
150ml peanut oil
Salt to taste
2 large carrots – peeled and sliced
1 small bunch of fresh tarragon
100g salted butter
1 small clove of garlic chopped
Salt to taste
200g cooked prawns
The heart of 1 celery – finely sliced
2 small diced fresh tomatoes
1 small shallot – finely diced
1 small bunch of fresh coriander – chopped
The zest and juice of 2 limes
Small pinch of ground cumin
Salt to taste

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

Trio of lemon sole fillets, prawn, celery and coriander salsa with tarragon glazed carrots

To make the salsa, mix all the ingredients in a bowl and set aside.

Blanch the carrots in boiling water for 4 minutes, drain and pass in a pan with the melted butter and garlic. Cook for 2 minutes on medium heat, add the tarragon and season with salt.

Place the oil in a non stick frying pan and heat up. Divide the fillets into 3 lots of 4.

Season and flour 4 fillets, sprinkle the paprika to the next 4 fillets both sides and spread the mustard evenly to the last 4 fillets and pass them in the sesame seeds.

Pan roast first the floured one, both sides, for 2 minutes and pass them on a baking tray.

Pan roast the one with the sesame seeds as above and place on the baking tray. Pan roast the last one with the paprika and place them on the tray. Bake for 2-3 minutes at 180C. 

Use the cooking paprika oil as dressing.

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