Sole fish fingers with smoked eel tartare sauce - Good Food Middle East
Forget packet fish fingers – soft sole contrasts beautifully with the crunch of panko breadcrumbs in this recipe and the eel tartare sauce makes a stunning side
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Cooking tools:
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- Chef's knife
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- Dish
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- Tongs
- Slotted spoon
- Paper towel
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- Colander
- Plate
Ingredients
- 1 egg yolk
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 100ml vegetable oil
- 1 banana shallot, finely chopped
- 3 small pickled onions, finely chopped
- 10 cornichons, finely sliced
- 100g smoked eel fillet, diced
- 1 tbsp finely chopped chervil or parsley
- lemon wedges and peas or mushy peas and chips, to serve
- 100g plain flour
- 2 eggs, whisked
- 100g panko breadcrumbs
- 2 large sole fillets, lemon or Dover
- sunflower oil, for deep frying
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