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Sole Dieppoise


Prawns with tomato orange sauce


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