Heat the oil in a pan.
Coat the fish with plain flour and fry the filets. Transfer on to a paper towel.
Heat olive oil in a heavy based pan and add onion, raisins, pine nuts, one teaspoon of Vegeta Delight vegetable stock and the bay leaf and let cook for a few minutes.
Add vinegar and water, salt and pepper, and sauté for a couple of minutes.
Bring water to boil and cook the prawns, until they become pink in colour. Drain the water and remove the shell.
Add prawns to fried filets of fish and top with sautéed marinade. Let cool, put in the fridge and allow to sit for a couple of hours.
Place one leaf of endive on each serving plate, arrange the filet of sole, prawns and sliced cucumber on top. Drizzle with the marinade then garnish with a wedge of lemon and parmesan cheese shavings.
You can choose any type of prawn or shrimp and cook them for a couple of minutes in water until they turn pink. If available, add marine salt to the water. Small prawns take about 1-2 minutes to cook; large prawns or shrimp will take about 5 minutes.
Good to know - prawns provide nutrients important for maintaining healthy bones and joints.