Marinated giant shrimps with sole fillet
4 servings
40 minutes
The recipe is taken from the book "Seafood. Very simple.
1
Wash the sole fillet, dry it, and coat it in flour.
- Sole: 4 pieces
- Wheat flour: 2 tablespoons
2
Heat vegetable oil and fry pieces of sole fillet on both sides until golden brown.
- Vegetable oil: 1 tablespoon
- Sole: 4 pieces
3
Place the cooked pieces on a kitchen towel to remove excess fat and salt them.
- Salt: 0.3 teaspoon
4
Soak the raisins in slightly warm water.
- Raisin: 1 tablespoon
5
Prepare the marinade. Clean and slice the onion into rings.
- Onion: 2 heads
6
Heat olive oil and fry onion rings until golden yellow.
- Olive oil: 4 tablespoons
- Onion: 2 heads
7
Add vinegar, bay leaf, ground pepper, and salt.
- White wine vinegar: 250 ml
- Bay leaf: 1 piece
- Ground white pepper: 0.3 teaspoon
- Salt: 0.3 teaspoon
8
Boil for 2 minutes. Drain the water from the raisins and dry them.
- Raisin: 1 tablespoon
9
Place the fillet of sole, pine nuts, raisins, and shrimp on a dish (better to use a large plate styled like a shell).
- Sole: 4 pieces
- Pine nuts: 30 g
- Raisin: 1 tablespoon
- Tiger prawns: 8 pieces
10
Pour with slightly cooled marinade and let it sit in the fridge for 5-6 hours.
- White wine vinegar: 250 ml
11
Then spray the fillet and shrimp with a little marinade and serve at the table.
- White wine vinegar: 250 ml