Sole goujons with gribiche sauce

To make the sole goujons; put the matzo meal, Parmesan and sesame seeds into a large bowl and mix well.

Mix the flour with the freshly ground black pepper and salt and put onto a large flat plate.

Coat the sole strips with the flour; dip them into the beaten eggs and then into the matzo meal mixture.

Place the coated strips on a tray.

Heat the oil to 190C and cook the fish in batches for 1-2 minutes until golden.

To make the sauce; put all the ingredients into a food processor and blend well. Season to taste with salt and pepper. Chill in the fridge.

To serve; scoop the insides from the tomatoes, spoon the chilled gribiche sauce into the hollowed out tomatoes and place on a plate with the cooked goujons.