Sole and prawns with an exotic fruit dressing

Method

1. Place all the ingredients for the dressing into a blender and blitz until smooth. Refrigerate until ready to use.

2. Finely dice the kiwi fruit and Thai dragon fruit and place in a bowl.

3. Slice the mango.

4. Season the flour and dust the sole in it, shaking to remove any excess.

5. Heat half of the olive oil in a frying pan and cook the fish for 3 minutes or so on each side, until just cooked. Remove from the pan and keep warm

6. Remove the black vein that runs along the back of the crevettes. Add them to the same pan in which the sole was cooked.

7. Cook for 3-4 minutes, until the shells trun red. Set aside and keep warm.

8. Arrange the salad leaves on four plates and top with the sole, the prawns and the sliced mango. Drizzle with the cold dressing and spoon around the finely diced fruit. Garnish with chervil and serve with lime wedges.

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Ingredients

100ml orange juice
25ml lemon juice
1 lime, juice only
40ml lime cordial
10g demerara sugar
1 shallot, chopped
40g Tomatoes, chopped
1/2 tsp fresh Parsley
1 pinch Chives, chopped
1/2 tsp Basil, chopped
20g Dijon mustard
1 splash Tabasco sauce
30ml Olive oil
salt and cracked white pepper

For the exotic fruit

2 kiwi fruit
1 Thai dragon fruit
1 Mango

For the fish

4 tbsp plain flour
4 x 100g sole fillets
12 tiger prawns
Olive oil

To serve

salad leaves
fresh chervil
lime wedges

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