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Sole goujons with tartare dip

  • 4servings
  • 30minutes
  • 398calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsNatrium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450 g (1 lb) lemon sole or plaice fillets, skinned

  2. 3 tbsp plain flour

  3. 1 large egg, beaten

  4. 75 g (2 1/2 oz) fine fresh white breadcrumbs

  5. 2 tbsp sesame seeds

  6. 1 tbsp extra virgin olive oil

  7. salt and pepper

  8. Tartare dip

  9. 3 tbsp creme fraiche

  10. 3 tbsp mayonnaise

  11. 1 tsp Dijon mustard

  12. 4 midget gherkins, finely chopped

  13. 1 tbsp bottled capers, drained and chopped

  14. 2 tbsp chopped parsley

  15. 1 tbsp lemon juice

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 220°C (425°F, gas mark 7). Using scissors or a sharp knife, cut the fish fillets across into strips about 6 × 2 cm ( 1/2 × 3/4 in).

  2. Season the flour and spread on a plate. Put the egg on another plate, and mix the breadcrumbs with the sesame seeds on a third plate. Toss the fish strips in the seasoned flour, shaking off any excess, then dip each strip into the egg and, finally, coat all over with the crumbs.

  3. Brush a large non-stick baking sheet with the olive oil and lay the fish strips on the sheet in one layer. Bake for 5 minutes. Turn the strips over and bake for a further 5 minutes or until the goujons are crisp and pale golden.

  4. Meanwhile, make the tartare dip. Stir all the ingredients together and spoon into 4 small bowls. Serve the goujons with the tartare dip.

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