Fillet of Sole in Breadcrumbs with Remoulade Sauce

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Serves: 4


4 x 120g Fillets of lemon sole                      

60g Plain flour seasoned                             

2 Large whole eggs beaten                          

150g Panko breadcrumbs                           

Zest of 1 lime and ½ lemon                          

5g chopped parsley                                     

200ml rapeseed oil                                      

2 Lemons cut in 1/2, parsley sprigs               


Remoulade Sauce 

130g mayonnaise

10g dijon mustard

15g each capers and gherkins chopped

5 each fresh parsley and tarragon

Chervil chopped

5g Anchovy essence optional

Maldon sea salt & freshly milled

Black pepper to taste



Mix the mayonnaise with all the  Mustard, capers, gherkins, herbs and  Anchovy essence, season.        

Mix the chopped parsley, lemon and lime zest into the breadcumbs          

Dust the sole fillets in the flour, then through the eggwash and finally into the breadcrumbs.                 

Heat the oil in a large flat frying pan, place the fish into the oil and gently fry turning once, remove, drain on kitchen roll.

To Serve

Heat 4 large plates, place the fish fillets onto the plate, garnish with a pot of remoulade sauce and lemon.

Chefs Note

Serve with homemade chunky chips and minted garden peas