Goujons with Tartare Sauce
This show stopping fish dish of Goujons with Tartare Sauce is made with both plaice and salmon. They are lovely and crispy and served with a home made tartare sauce!
Ingredients
- 2 plaice fillets, skinned
- 300g salmon, thinly sliced
- 2 eggs, beaten
- 50g plain flour
- 100g panko breadcrumbs
- Salt and pepper
Tartare Sauce
- 3 egg yolks
- 1 tbsp Dijon mustard
- 200ml vegetable oil
- 1 tsp white wine vinegar
- Few sprigs of dill, chopped
- Few sprigs of parsley, chopped
- 1 tbsp capers
- ½ shallot, diced
- 4 small gherkins, diced
- 1 lemon, juice only
- Salt and pepper
Method
- Preheat the deep fat fryer to 170°C
- Coat the fish fillets in seasoned flour, egg and panko. Deep fry for 1 min until golden brown, then drain and season.
- To make the sauce, whisk the egg yolks and mustard, slowly drizzling in the oil until thick. Then, mix in the vinegar, herbs, capers, shallots, gherkins, lemon juice, salt and pepper.
- To serve, place the goujons on a plate and spoon the tartare into a ramekin. Top with watercress.
Ingredients
- 2 plaice fillets, skinned
- 300g salmon, thinly sliced
- 2 eggs, beaten
- 50g plain flour
- 100g panko breadcrumbs
- Salt and pepper
Tartare Sauce
- 3 egg yolks
- 1 tbsp Dijon mustard
- 200ml vegetable oil
- 1 tsp white wine vinegar
- Few sprigs of dill, chopped
- Few sprigs of parsley, chopped
- 1 tbsp capers
- ½ shallot, diced
- 4 small gherkins, diced
- 1 lemon, juice only
- Salt and pepper
Method
- Preheat the deep fat fryer to 170°C
- Coat the fish fillets in seasoned flour, egg and panko. Deep fry for 1 min until golden brown, then drain and season.
- To make the sauce, whisk the egg yolks and mustard, slowly drizzling in the oil until thick. Then, mix in the vinegar, herbs, capers, shallots, gherkins, lemon juice, salt and pepper.
- To serve, place the goujons on a plate and spoon the tartare into a ramekin. Top with watercress.
