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Goujons of sole with dill mayonnaise
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Goujons of sole with dill mayonnaise
Ingredients
- 2 fillets lemon sole, skinned
- 110g cornflour
- Salt and freshly ground black pepper
- 225g breadcrumbs or 450g Japanese panko
- 2 eggs
- 225ml groundnut or grapeseed oil, as needed depending on the size of pan
- 225ml mayonnaise, preferably organic
- Small bunch dill, about 80g
Method
How to make Goujons of sole with dill mayonnaise
1) Cut the sole fillets in half lengthways, and then slice each half into about 4 long strips on the diagonal. This will give you 8 goujons from each fillet.
2) Put the cornflour into a shallow bowl and season with salt and pepper. Put the breadcrumbs or panko into another shallow bowl, and beat the eggs together in a third bowl.
3) Dip each goujon into the seasoned cornstarch, coating it well, then into the beaten egg, and finally into the breadcrumbs. Lay the goujons on a cooling rack for a while – or at this point you can freeze them in layers of baking parchment in an airtight container.
4) Heat the oil in a shallow pan. Fry the goujons for about 2 minutes, or until crisp and golden. Remove to pieces of kitchen towel, as you go, to remove excess oil.
5) For the dill mayonnaise, put the mayonnaise into a bowl and stir in finely chopped dill. Stir in some lime juice and taste for seasoning. Serve with the prepared fish.
Cook's Note: Makes about 3 servings as a main course; 5 as a starter.
Recipe from Nigella Express by Nigella Lawson (published by Chatto & Windus)
Visit Nigella's site.
