Sole Dieppoise

• 1 KG SOLE
• 1.5 DECILITER CHEESE SAUCE
• 100 GRAM MEDIUM PRAWNS, peeled
• 30 GRAM BUTTER

• 1 KG PRAWNS, cleaned
• 4 EGG WHITES
• 100 GRAM FLOUR
• 100 GRAM BREAD CRUMBS
• 2 TBSP TOMATO PUREE
• 2 TBSP GINGER SYRUP
• 1 TBSP SAMBAL
• 1 DECILITER ORANGE JUICE
• JUICE FROM 1 LEMON

Skin and fillet the sole. Put the butter in an oven dish, melt under the grill. Cover the fish on all sides with the melted butter, grill 5 minutes on both sides. Put some of the prawns on top of the fish, pour the cheese sauce over and put the rest of the prawns on top. Grill 5-10 minutes more.

Beat the egg whites with a fork. Roll the prawns first in egg white, then in flour, then in egg white again, then in bread crumbs. Deep fry in oil of 180 minutes for a few minutes, until golden brown. For the sauce, mix tomato puree, ginger syrup, sambal, orange juice and lemon juice