Sole en Goujons from The Times Cookery Book by Katie Stewart
Ask the fishmonger to skin and prepare the sole fillets for you. Rinse and pat them dry. Cut each fillet in half making a slantwise cut right across – the same angle as you would slice a French...
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Cooking tools:
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Kitchen towel
- Mixing bowl
- Plate
- Fork
- Skillet
- Slotted spoon
- Tongs
- Paper towel
- Stove
- Spoon
- Measuring spoon
Ingredients
- 4 good-sized fillets of sole
- seasoned flour
- lemon wedges
- ½ teaspoon very finely chopped onion
- 1 teaspoon finely chopped parsley
- salt
- brown breadcrumbs
- 1 dessertspoon oil
- 1 large egg
- 1 teaspoon finely chopped gherkins
- 1 teaspoon finely chopped capers
- 1 tablespoon thick cream
- 2 heaped tablespoons mayonnaise
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