Marinated Giant Shrimp with Sole Fillet
Appetizers • European
Description
Recipe taken from the book 'Seafood. Very Simple'.
Ingredients
- Tiger shrimp in brine 8 pieces
- Sole 4 pieces
- Wheat Flour 2 tablespoons
- Vegetable Oil 1 tablespoon
- Salt ¼ teaspoon
- Onion 2 heads
- Olive Oil 4 tablespoons
- Champagne Vinegar 10 fl oz
- Bay leaf 1 piece
- White Pepper (whole) ¼ teaspoon
- Raisins 1 tablespoon
- Pistachios 0 oz
Step-by-Step Guide
Step 1
Wash the sole fillet, dry it, and coat it in flour.
Step 2
Heat the vegetable oil and fry the sole fillet pieces on both sides until golden brown.
Step 3
Place the cooked pieces on a kitchen towel to remove excess fat and sprinkle with salt.
Step 4
Soak the raisins in slightly warm water.
Step 5
Prepare the marinade. Peel and slice the onion into rings.
Step 6
Heat the olive oil and fry the onion rings until golden yellow.
Step 7
Add vinegar, bay leaf, ground pepper, and salt.
Step 8
Cook for 2 minutes. Drain the water from the raisins and dry them.
Step 9
Arrange the sole fillet, pine nuts, raisins, and shrimp on a plate (preferably use a large plate styled like a shell).
Step 10
Drizzle with slightly cooled marinade and let it marinate in the refrigerator for 5–6 hours.
Step 11
Then, sprinkle the fillet and shrimp with a little more marinade and serve.
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