Fillet of Sole in Breadcrumbs with Remoulade Sauce
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
10g dijon mustard
15g each capers and gherkins chopped
5 each fresh parsley and tarragon
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.
Heat 4 large plates, place the fish fillets onto the plate, garnish with a pot of remoulade sauce and lemon.
Serve with homemade chunky chips and minted garden peas