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Soles and Shrimps with sorrel


Ingredients:4 people
  • soles
    4
  • leeks
    4
  • onions
    200 g
  • pink prawns
    150 g
  • salt and ground pepper
  • butter
  • lemon
  • sorrel
    150 g


Preparation:


    Difficulty:[usr 2]

    Rinse the sole fillets and poach them in lightly salted simmering water for about 4 minutes. Drain.

    Boil the leeks and sliced ​​onions in water for about 12 minutes. Place them in a blender and incorporate 50 g of butter; give 4 turns of the pepper mill.

    Heat the peeled prawns over low heat, 2 to 3 minutes, in the water used to cook the sole fillets.

    Arrange on each of the plates:the leek-onion purée in the centre, the sole fillets in a cross on top, the prawns around. Spread with salted, peppery and lemony melted butter.

    Chop the sorrel raw. Sprinkle it over the sauce and serve.

    Soles and Shrimps with sorrel

    Recipe by Bernard Loiseau.