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Sole Fish Fingers, Smoked Eel Tartare Sauce |
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| Serves 2 |
Prep 45 mins |
Cooking 5 mins |
Challenge |
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My rating |
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Ingredients |
For the tartare sauce
1 egg yolk
1 tsp Dijon mustard
1 tbsp white wine vinegar
100 ml vegetable oil
1 banana shallot, finely chopped
3 small pickled onions, finely chopped
10 cornichons, finely chopped
100g smoked eel or tuna, diced
1 tbsp finely chopped chervil or parsley
lemon wedges & pea puree, to serve
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For the fish fingers
100g plain flour
2 eggs, whisked
100g panko breadcrumbs
2 large or 4 small sole fillets, lemon or Dover
sunflower oil, for deep frying
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In a mixing bowl, whisk
together the egg yolk, vinegar and mustard. Slowly pour in
the vegetable oil, whisking continuously until it is pale,
thick and creamy. Then season with the salt. This can also
be done with an electric whisk. Fold the rest of the
tartare sauce ingredients in to make a chunky sauce and
set aside.
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Put the flour, eggs and
breadcrumbs in separate flat containers. Remove any skin
from the sole and trim the fillets to a nice finger shape.
First, place the fillets in the flour and coat evenly,
then the egg and finally the breadcrumbs. Make sure
everything is well coated.
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Heat the oil in a deep fat
fryer, deep saucepan or wok to 180C or until a piece of
breadcrumb sizzles straight away. Fry the fillets for 2
mins until golden. Drain the fish on kitchen paper and
serve with a generous dollop of the smoked eel tartare
sauce, lemon wedges for squeezing over, pea puree and some
thin brown toast.
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DAILY
DINNERS 
