Pan roasted lemon sole and tiger prawns

Serving size: 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


Featured in:
November 2012

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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Our Autumn issue is packed with delicious recipes and stories of local food heroes.The Autumn Issue of Good Taste Lincolnshire is out now! Make sure you pick up a copy when you are in your favourite foodie venue.There are lots of tasty ideas from Rachel Green, Celebrity Chef and The Lincolnshire Chef for the coming Autumn months. Huge thanks to the Editorial team for featuring our story, we're so grateful. Lincolnshire Life Magazine You can also download a copy here: www.lincolnshirelife.co.uk/product/good-taste-lincolnshire-autumn-2021/ ... See MoreSee Less

4 hours ago  ·