Goujons of sole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Fine noodles cooked al dente |
| 400 | grams | Sole |
| Flour | ||
| Egg wash | ||
| Seasoning | ||
| Oil for frying | ||
| Selections of mixed herbs; chopped | ||
| 3 | Egg yolks | |
| 8 | Floz olive oil | |
| Salt | ||
| ½ | Lemon | |
Directions
HERB MAYONNAISE
Fillet the sole. Cut each fillet into strips approximately 8cm x 1/2cm. Dip into seasoned flour, then egg yolk wash. Wrap the sole in the cooked noodles and place to one side. Chill for 5 minutes then deep fry until cooked and golden.
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