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Recipe: Goujons of Sole with Crème Fraîche Tartare

Goujons of Sole with Crème Fraîche Tartare


Serves 2

500g/4 skinless white fish fillets (lemon sole or plaice, from session 1 or fish counter)
150g plain flour
3 eggs, beaten
150g fresh white breadcrumbs (panko or dried white bread crumbs are also fine)
2 litres vegetable or sunflower oil, for deep-frying
1 slice of bread (if not using a digital thermometer)

Crème fraîche tartare
300ml crème fraîche
2 tbsp drained capers
35g gherkins (1 medium or 2 small)
½ small bunch parsley
1 tsp fresh tarragon
2 lemons


Prepare the goujons

  1. Cut the fish fillets, on the diagonal into finger-sized strips, aim to create strips that are relatively even in size and shape.  Place the strips onto a plate.
  2. Place the flour on another plate, season generously with salt and pepper, then mix well. Crack the eggs into a bowl and beat to loosen. Spread the breadcrumbs out on another plate or wide bowl
  3. Coat the fish pieces first in the flour, dusting off any excess, then turn each piece through the beaten egg and finally coat with the breadcrumbs, ensuring they are fully and evenly coated.
  4. When each piece of fish is coated in crumb, place onto a wire rack set over a tray. Refrigerate, uncovered, for at least 15–20 minutes, for the coating to dry, which will help ensure a crisp result during cooking.

Make the crème fraîche tartare and garnish

  1. Rinse the capers and gherkins.  Carefully slice the gherkins into a fine dice, then roughly chop the capers.
  2. Zest the lemon on a finer grater or microplane, taking care to only remove the fragrant yellow zest, leaving the bitter pith behind.
  3. Place the crème fraîche into a bowl, add the lemon zest, chopped capers and gherkins.  Season with salt, finely ground pepper.  Taste and add in more of anything that is lacking.
  4. Pick the leaves from the tarragon and parsley stalks, finely chop and add enough of each herb, tasting as you go until you are happy with the overall flavour.
  5. Stir well and store in the fridge until ready to serve.

Fry the goujons

  1. Fill a large deep heavy saucepan, ⅓ full with oil and heat to 190°C, or until a small piece of bread dropped into the oil sizzles and browns in 20 seconds.
  2. Using a slotted spoon or spider, carefully lower 4-5 of the goujons into the oil and deep-fry for 2–3 minutes, depending on size, until crisp and golden. To check, break one in half and check the flesh is opaque throughout. Carefully remove the goujons from the oil using a slotted spoon and place onto a tray lined with kitchen paper, this will absorb any excess oil. Sprinkle lightly with salt and repeat the frying process with the remaining pieces of fish, aiming to achieve a similar colour on all of the goujons.

To serve

  1. Serve up a pile of the warm goujons on a plate along with the herby crème fraîche tartare.

Storage and reheating

  • The herby crème fraîche tartare can be stored in the fridge for up to 3 days.
  • The uncooked, crumbed goujons can be stored uncovered in the fridge for up to 2 days or can be frozen for up to 3 months.
  • Note, the goujons can be cooked frozen but the temperature of the oil will need to be reduced down to 180°C and the cooking time extended to 4-5 minutes.  Alternatively they can be defrosted uncovered, overnight in the fridge and cooked as per normal recipe instructions.
  • The cooked goujons are most certainly best served immediately, so it is advised to cook what you need for service.

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