Fillets of sole and shrimp
Instructions
Shell the prawns, remove the black wire inside, keep aside 8, split into pieces those who remained, beating it with a pinch of salt and pepper and add the cream.
Tap sole fillets, season with a pinch of salt and pepper, spread over the shrimp mixture, roll each shrimp in and leaving top half.
Clean the carrots and green beans, wash them, cut them into small pieces and Blanch for 2 minutes in boiling salted water; clean the leek, wash and cut into thin slices.
Grease a baking sheet, spread the leek and carrot pieces and blanched green beans, place over the sole fillets, add the white wine; cover with a sheet of wax paper or foil and bake in preheated oven at 180 degrees for 6-8 minutes.
To reduce a little the cooking with the vegetables on the fire, if necessary, before downing the fillets of sole; serve warm with the sauce and vegetables.
Ingredients and dosing for 4 persons
- 8 fillets of sole
- 14 prawns
- 3 tablespoons of cream
- 10 cl of white wine
- 1 leek
- 1 carrot
- 100 g of green beans
- 20 g of butter
- Salt
- 1 pinch of pepper