Ingredients
- 1 x 70 grams fil Sole, (2 1/2oz)
- 1/4 tsp Saffron threads
- 1 x Clove garlic, peeled
- 12 gm Extra virgin olive oil, (1/2oz)
- 12 gm Butter, (2 1/2oz)
- 22 gm Cream, (3/4oz)
- 8 x Baby fennel
- 8 x Baby carrots
- 20 gm Toasted almonds, (3/4oz)
- 60 gm Tiger prawns, (2oz)
- Â Â Fresh herbs
- Â Â Salt and pepper
Description
Cut The Fillets Of Sole Lengthways And Tie Into Knots. Peel The Tiger Prawns Removing The Shells From The Tail End. Boil The Baby Fennel And Carrots In Salted Water And Refresh.…
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