Ingredients

2 tbsp oil

4 pieces filet of sole or other fish

3 tbsp plain flour

5 tbsp olive oil

1 onion, sliced

1 tbsp raisins (soaked in water and drained)

30 g pine nuts

1 tsp Vegeta Delight vegetable stock powder

1 dried bay leaf

120 ml white wine vinegar

100 ml water

Salt

Pepper

500 g prawns or shrimp

4 leaves of Endive

1 fresh cucumber, sliced

1 lemon, cut in quarters

Parmesan cheese, shaved

We used

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons40 min

• 1 Heat the oil in a pan.
• 2 Coat the fish with plain flour and fry the filets. Transfer on to a paper towel.
• 3 Heat olive oil in a heavy based pan and add onion, raisins, pine nuts, one teaspoon of Vegeta Delight vegetable stock and the bay leaf and let cook for a few minutes.
• 4 Add vinegar and water, salt and pepper, and sauté for a couple of minutes.
• 5 Bring water to boil and cook the prawns, until they become pink in colour. Drain the water and remove the shell.
• 6 Add prawns to fried filets of fish and top with sautéed marinade. Let cool, put in the fridge and allow to sit for a couple of hours.