Festive seafood salad

Fine seafood can be enjoyed all year round. But the festive season is a great time to experiment, so why not try combining a nice filet of sole with prawns, marinated raisins, pine nuts and spices – all served with Belgian endive, sliced cucumber and quality Parmesan cheese.

  • 40 min
Festive seafood salad


  • 4 pieces filet of sole or other fish
  • 2 tbsp cooking oil
  • 3 tbsp plain flour
  • 500 g prawns
  • 5 tbsp olive oil
  • 1 onion (100 g)
  • 1 dried bay leaf
  • 1 tbsp raisins
  • 30 g pine nuts
  • 70 ml vinegar
  • 100 ml water
  • salt & pepper
  • 1 tbs Vegeta All-Purpose Seasoning
  • 4 leaves Belgian endive
  • 1 cucumber
  • Parmesan cheese, shaved


  1. Coat the fish with plain flour and fry the filets in hot oil. Transfer to paper towels to drain. Heat the olive oil in a skillet and add the sliced onion, pre-soaked and drained raisins, pine nuts, one teaspoon of Vegeta, and the bay leaf. Stir-fry briefly before adding vinegar and water, then season with salt and pepper and sauté until done.
  2. Boil the prawns and remove the shells.
  3. Add the prawns to the fried fish filets and top with the sautéed marinade. Transfer to the fridge and allow to cool for a couple of hours.
  4. Place one leaf of Belgian endive on each serving plate, then arrange the filet of sole, prawns and sliced cucumber on top, and drizzle with the marinade. Garnish with a wedge of lemon and Parmesan cheese shavings.

Serving: Serve fish with shrimps topped with marinade and decorated with endive leaves, cucumber slices and grated cheese. Decorate with lemon wedges.

Chef's tip: Any type of prawn or shrimp will work fine. Simply boil in water (sea water if available) until pink. Small prawns will need 1-2 minutes; large prawns will need about 5 minutes. Prawns are packed with nutrients that help maintain healthy bones and joints.