Grilled sole ‘paupiettes’ with prawns

For the sole paupiettes:

• Clean the fish, remove the skin and take out the 4 fillets of each sole.
• Chop the carrot and the green beans into julienne.
• Peel the prawns.
• Place a small amount of the vegetables and a prawn on top of each fillet, roll up the fillets with the skin side facing inwards.

Garnish:

• For the ratatouille.
• For the prawns, cook and peel, leaving the head and the tail.
• For the hollandaise sauce.

For the decoration:

• Vegetable chips.
• Chives washed in iced water.

SET UP

• Season with salt and pepper, put a few cubes of butter on top and put them in the oven at 119ºC for 4 minutes or at 180ºC for 8 minutes.
• Cover with the hollandaise.
• Cook au gratin.
• Finally add the ratatouille to the centre of the dish.
• Decorate with fried leek and spring onion
• Observations:
• Optionally serve with americaine sauce.