Recipes - Sole

General Cooking Times (minutes)

 

170g/6oz Portions	Grill	Shallow Fry	Poach	Bake	Steam	Microwave	Deep Fry
Whole Flat Fish	10	8-10	-	20-25	-	3	-

Goujons of Sole with Rouille (Serves 2)

115g (4oz) seasoned plain flour
½ teaspoon cayenne pepper
2 large sole fillets, skinned and cut into strips about index finger in length
2 free range eggs, beaten
115g/4oz fresh white breadcrumbs
sunflower oil for frying

Mix the seasoned flour with the cayenne then dip goujons of sole into the mixture (lightly tap off any excess), then dip into beaten egg and finally into breadcrumbs. Deep-fry in hot oil until golden and crispy, about 3 minutes. Drain on a paper towel.

Serve on a large plate with rouille in the centre, to dip the goujons into.

For the rouille
3 hard boiled egg yolks
3 canned anchovy fillets
2 cloves garlic
1 teaspoon tomato purée
2 raw egg yolks
1 teaspoon dry English mustard powder
300ml (10 fl oz) extra virgin olive oil
2 teaspoons lemon juice
2 teaspoons Harissa or chilli paste
good pinch of saffron stamens, softened in one dessertspoon of warm water
salt and ground black pepper

In a food processor blend the hard boiled egg yolk with the anchovy, garlic and tomato purée. Remove and set aside.

Place the raw egg yolks in the food processor with the mustard and a little salt and a few generous grindings of black pepper.

With the machine running, add the oil a few drops at a time to start, then in a thin stream , thinning down every so often with the lemon juice.

Add the harissa, saffron mixture and remaining lemon juice. Pulse briefly, then add back the hard-boiled egg mixture. Check seasonings.

This recipe was provided by Antony Worrall Thompson for Seafood Week (October 2004), Click Here for more information.