Grilled sole ‘paupiettes’ with prawns - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Grilled sole ‘paupiettes’ with prawns. Shellfish, Fish, Hot
Ingredients
- Sole 0.75 kg
- Table salt 5.0 g
- Runner beans 0.05 kg
- Carrots 0.05 kg
- Prawns 0.05 kg
- Hollandaise sauce 0.25 l
- Basic ratatouille (Fine dining) 0.25 kg
- Chives 5.0 g
- Leek 1.0 ud
- Intense olive oil 0.05 l
- Egg yolk 3.0 ud
- Butter 0.25 kg
- Lemon 0.05 kg
- Table salt 0.5 g
- Onion 0.063 kg
- Green pepper 0.063 kg
- Red pepper 0.063 kg
- Courgette 0.063 kg
- Tomato 0.063 kg
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