16 large lettuce leaves, thick stalks removed
8 lemon sole fillets, about 4 oz (100 g) each, skinned
1 tbsp (15 ml) lemon juice
salt and pepper, to taste
4 oz (100 g) peeled cooked prawns
1 tbsp (15 ml) chopped fresh dill
75 ml (1/4 pint) fish stock or dry white wine
lemon slices, to garnish
8 lemon sole fillets, about 4 oz (100 g) each, skinned
1 tbsp (15 ml) lemon juice
salt and pepper, to taste
4 oz (100 g) peeled cooked prawns
1 tbsp (15 ml) chopped fresh dill
75 ml (1/4 pint) fish stock or dry white wine
lemon slices, to garnish
method
1. Put lettuce leaves into a bowl with 60 ml (4 tbsp) water.
2. Cover and cook 100% (High) 2 minutes.
3. Drain and rinse in cold water until the leaves are chilled. Dry on absorbent kitchen paper, then spread out on a flat surface.
4. Sprinkle the fillets with a little of the lemon juice and season.
5. Arrange a few prawns in the centre of each fillet and sprinkle over half the dill.
6. Fold the fish into thirds to enclose the prawns.
7. Place each folded fillet on a lettuce leaf and roll up again, folding the edges to form a neat parcel.
8. Arrange fillets in a shallow dish.
9. Add remaining lemon juice and 75 ml (5 tbsp) stock or wine and seasoning.
10. Cover and cook 100% (High) 8 minutes.
11. Remove fillets and cook juices, 100% (High) uncovered, 3 minutes.
12. Stir in the remaining dill and pour over the fish.
13. Serve with lemon slices.
2. Cover and cook 100% (High) 2 minutes.
3. Drain and rinse in cold water until the leaves are chilled. Dry on absorbent kitchen paper, then spread out on a flat surface.
4. Sprinkle the fillets with a little of the lemon juice and season.
5. Arrange a few prawns in the centre of each fillet and sprinkle over half the dill.
6. Fold the fish into thirds to enclose the prawns.
7. Place each folded fillet on a lettuce leaf and roll up again, folding the edges to form a neat parcel.
8. Arrange fillets in a shallow dish.
9. Add remaining lemon juice and 75 ml (5 tbsp) stock or wine and seasoning.
10. Cover and cook 100% (High) 8 minutes.
11. Remove fillets and cook juices, 100% (High) uncovered, 3 minutes.
12. Stir in the remaining dill and pour over the fish.
13. Serve with lemon slices.
serving amount
serves 4
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