Fillet of Sole in Breadcrumbs
with Remoulade Sauce
Cooking Time: 30 minutes
- 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
- 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.
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
Player Sponsorship with St Johnstone
Being a Perth based Family Company we are delighted to sponsor the “Away shirt” for Oludare Olufunwa. Oludare Olufunwa signs on a two-year contract after leaving Liverpool in the summer. Olufunwa, 22, can play centre back or right back and is comfortable in either position.