Dover Sole Meuniere and Goujons with Blood Orange Mayo
Two ways with Dover sole. Golden, delicate Dover Sole Meunière with brown butter, capers, lemon and parsley...or crispy cider-battered goujons with samphire and blood orange mayo.
Ingredients
- 1 Dover sole, skinned and head removed
- 2 Tbsp plain flour
- salt and pepper
- 3 Tbsp veg oil
- 250g butter, cubed
- 1 tbs small capers
- 1 lemon juice only
- 1 small bunch of flat leaf parsley chopped
Goujons
- 1 dover sole , skinned, filleted and cut into strips
- 200ml cider
- 150g gluten free sr flour
- salt and pepper
- 200g samphire
- veg oil for frying
Blood orange mayo
- 2 egg yolks
- 1 tbs Dijon mustard
- 200ml vegetable oil
- salt and pepper
- 1 blood orange zested and juiced
- To serve little gem lettuce leaves ,brioche buns, few sprigs watercress
Method
Dover Sole
Pre heat the oven to 200c
Coat the sole in seasoned flour dust off any excess
Heat a large non stick pan add the oil cook the fish for 2 minutes until golden flip over and repeat, pop into the oven for 6 to 8 minutes.
.In the same pan add the butter cook until nut brown, strain through a sieve add the lemon , capers and parsley spoon over the fish.
Goujons with Blood Orange Mayo
Whisk the cider and flour together use to Coat the fillets deep fry for 1 minute until golden brown drain and season.Dip the samphire in the rest of the batter and fry for 1 minute until golden drain and season.
To make the sauce whisk the egg yolks and mustard and slowly drizzle in the oil until thick, orange season.
To serve spread the sauce over the bread top with the fish and samphire.
Ingredients
- 1 Dover sole, skinned and head removed
- 2 Tbsp plain flour
- salt and pepper
- 3 Tbsp veg oil
- 250g butter, cubed
- 1 tbs small capers
- 1 lemon juice only
- 1 small bunch of flat leaf parsley chopped
Goujons
- 1 dover sole , skinned, filleted and cut into strips
- 200ml cider
- 150g gluten free sr flour
- salt and pepper
- 200g samphire
- veg oil for frying
Blood orange mayo
- 2 egg yolks
- 1 tbs Dijon mustard
- 200ml vegetable oil
- salt and pepper
- 1 blood orange zested and juiced
- To serve little gem lettuce leaves ,brioche buns, few sprigs watercress
Method
Dover Sole
Pre heat the oven to 200c
Coat the sole in seasoned flour dust off any excess
Heat a large non stick pan add the oil cook the fish for 2 minutes until golden flip over and repeat, pop into the oven for 6 to 8 minutes.
.In the same pan add the butter cook until nut brown, strain through a sieve add the lemon , capers and parsley spoon over the fish.
Goujons with Blood Orange Mayo
Whisk the cider and flour together use to Coat the fillets deep fry for 1 minute until golden brown drain and season.Dip the samphire in the rest of the batter and fry for 1 minute until golden drain and season.
To make the sauce whisk the egg yolks and mustard and slowly drizzle in the oil until thick, orange season.
To serve spread the sauce over the bread top with the fish and samphire.
