Angelfish goujons with asparagus cigars and hollandaise sauce – Food & Home Magazine
Recipe by Sarah Dall Ingredients - Hollandaise sauce - 2 egg yolks - 15ml (1 tbsp) lemon juice - 200g butter, melted - salt and freshly ground black pepper, to
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Ingredients
- <h3>Hollandaise sauce</h3>
- 2 egg yolks
- 15ml (1 tbsp) lemon juice
- 200g butter, melted
- salt
- freshly ground black pepper
- <h3>Asparagus cigars</h3>
- 10 asparagus spears
- 1 sheet filo pastry, defrosted
- 50g butter, melted
- <h3>Angelfish goujons</h3>
- 2L sunflower oil
- 4 x 150g angelfish fillets, cut into strips
- 50g seasoned cake flour
- 2 large eggs, beaten
- 100g panko breadcrumbs
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