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Sole with Tiger Prawns in Saffron Sauce

1 70 grams fil sole; (2 1/2oz)
1/4 ts Saffron threads
1 Clove garlic; peeled
12 g Olive oil; (1/2oz)
12 g Butter; (2 1/2oz)
22 g Cream; (3/4oz)
8 Baby fennel
8 Baby carrots
20 g Toasted almonds; (3/4oz)
60 g Tiger prawns; (2oz)
Fresh herbs
Salt and pepper

Cut the fillets of sole lengthways and tie into knots. Peel the tiger prawns removing the shells from the tail end.

Boil the baby fennel and carrots in salted water and refresh. Fry the garlic in a little butter and then remove.

Season the sole and tiger prawns and fry in the butter. Remove from the pan and keep warm. Add the white wine and reduce by half. Add the saffron and cream and reduce. Season with salt and pepper and the lemon juice.

Reheat the fennel and carrots in butter and season.

Pour the sauce onto a plate, arrange the sole, langoustines and vegetables and sprinkle with the almonds and garnish with the herbs.

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