Pan roasted lemon sole and tiger prawns
Serving size: 4
Preparation time: 15 minutes
Cooking time: 2 minutes
Ingredients:
Featured in:
November 2012
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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What’s On: Foghorn Stringband, 12th February, Ropery Hall, Barton Upon Humber.![]()
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Old time dance tunes rub shoulders with Cajun waltzes, vintage honky-tonk country, and classic bluegrass… Foghorn Stringband is the present-day gold standard for real-deal hard-hitting genuine old-time American string band music. Catch them this month as they visit Barton upon Humber. Tickets on sale now. ![]()
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For more fantastic events around the county this month, pick up a copy of our February issue at www.lincolnshirelife.co.uk/product/lincolnshire-life-february-2026-digital-copy/![]()
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Image credit: Erin Kiernan Photography