69 Marine Salad

Main ingredients

• 200 g (7 oz) very small French beans
• 80 g (3

1. Slice the fillets of sole into ‘goujonettes’, strips cut diagonally across the width of the fillet. Remove the tails from the Dublin Bay prawns and shell them. Open the scallops and remove them from their shells.
2. Top and tail the French beans and cook them ‘al dente’. When they are cool put them into a small bowl and coat with the chosen dressing.
3. Put