Soups and starters

Goujons of sole with dill mayonnaise & lemon salt

Serves:
4

Method

Serves:
4
Difficulty:

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  1. For the dill-caper mayonnaise, place all ingredients of the mayonnaise into Braun’s 600 ml beaker and attach the MQ 10 whisk accessory to a suitable hand blender. Whisk starting at lowest speed and gradually increase to blend smoothly.
  2. For the goujons, cut the sole filets in half lengthways, and then slice each fillet half into four long strips on the diagonal to yield eight goujons from each filet.
  3. Put the flour into a shallow bowl and season with paprika, salt and pepper.
  4. Place the breadcrumbs or panko into an additional shallow bowl. Beat the eggs in a separate bowl with the help of Braun’s MQ 10 whisk accessory.
  5. Dip each goujon into the seasoned flour, coating it well, then the beaten egg, and finally the breadcrumbs.
  6. Heat the oil in a deep sided pan. Fry the goujons for about 2 minutes, or until crisp and golden. Remove from pan and place onto pieces of kitchen paper to soak up excess oil.
  7. Serve with dill-caper mayonnaise, salad leaves and lemon salt.
*Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods. Panko’s crustless bread is coarsely ground into airy, large flakes that give fried foods a light, crunchy coating. The flakes tend to stay crispier longer than standard breadcrumbs.