Ingreadient :

• 200g fresh linguini
• 25ml olive oil
• 1 shallot, peeled and diced
• 2 cloves garlic, peeled and crushed
• 1 small bunch of parsley chopped
• 50ml brandy
• 100ml double cream
• 100g cherry tomatoes, chopped
• 200g prawns, shelled and chopped
• 1 lemon, juice and zest
• Pinch of chilli flakes
• Salt and pepper
• 2 lemon sole fillets, cut into strips
• 2 eggs, beaten
• 50g plain flour
• 100g panko breadcrumbs
• Salt and pepper
• 3 egg yolks
• 1 tbsp Dijon mustard
• 1 tsp white wine vinegar
• 200ml vegetable oil
• Salt and pepper
• 1 lemon, juice only
• Few sprigs of dill, chopped
• 1 tbsp of capers
• 4 small gherkins, diced
• ½ a shallot, diced
• Few sprigs of parsley
• watercress

Direction :

1. Bring a large pan of salted water to the boil, add the linguine and cook for 2 minutes. Drain, but reserve some of the water.
2. Heat the oil in a large fry pan, add all the ingredients and cook for 2 to 3 minutes.
3. Add the pasta to the sauce with some of the pasta water, season and serve.
4. Preheat a deep fat fryer to 170C
5. Coat the fillets in seasoned flour, egg and panko. Then, deep fry for 1 minute until golden brown, drain and season.
6. To make the mayo, whisk the egg yolks and mustard and slowly drizzle in the oil until it is thick. Then, mix in the vinegar, herbs, capers, shallots, juice, salt and pepper.