Sogliole con Gamberi; 6 March 2008

Sogliole con Gamberi

Ingredients

75g butter
8 raw prawns, Dublin Bay prawns or tiger
8 fillets of Black Sole
5 tablespoons of dry white wine
150ml of cream
juice of a lemon
salt and pepper
4 tablespoons chopped fresh chives

Instructions

melt half of the butter in a pan
add prawns and cook for three minutes, season and leave to one side to cool slightly
place a prawn on each fillet, roll the sole and tie with cooking strings
add the rest of the butter to the pan and fry the sole rolls for 8 to 10 minutes, turning frequently, until brown all over.
add the white wine and cook until the liquid has reduced. Remove the sole rolls.
Add the chives, cream and lemon juice to the pan heat gently.

Serve sole rolls on couscous with chopped peeled and deseeded cherry tomatoes
Pour over the cream and chive sauce.