Sole fish fingers with smoked eel tartare sauce recipe | Good Food
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:
- Deep-fry thermometer
- Deep-fat fryer
- Food processor
- Kitchen scale
- Mixing bowl
- Whisk
- Dish
- Saucepan
- Wok
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Slotted spoon
- Paper towel
- 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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