GOUJONS OF LEMON SOLE

with Lemon in Muslin and Aioli

SERVES 4

INGREDIENTS

8 lemon sole fillets
100g pasteurized egg
100g plain flour
100g white breadcrumbs
4 tbsp aioli
4 lemon muslin halves
Salt & pepper

INSTRUCTIONS:

To prepare the goujons, cut each fillet of lemon sole into strips, approximately 6cm by 0.5cm.
Prepare to pane by setting up trays of seasoned flour, beaten egg and breadcrumbs.
Pass the goujons of sole through each tray in the same order as step 2 (above).
Once sufficiently coated lay the goujouns flat on a cling filmed tray and place into a freezer.
Deep fry the goujons at 180C for approximately 3 mins until golden in colour. Drain well and present on a serving plate with aioli and the lemon muslin.

SOME MORE TASTY RECIPES

Goujons of Lemon Sole with Lemon in Muslin and Aioli

Turbot with Brown Butter & Capers

Roast Turbot with Sorrel Sauce

Whole Baked Plaice with Cider Onions, Tarragon & Anchovy Butter

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