INGREDIENTS
Serves 2
2 lemon sole fillets, skin removed, each cut into 4 finger-length strips
115g (4oz) seasoned plain flour
½ tsp cayenne pepper
2 free range eggs, beaten
115g (4oz) fresh white breadcrumbs
Sunflower oil for frying
METHOD
Mix the seasoned flour with the cayenne. Dip the sole goujons into the mix, then dip into the beaten egg then into the breadcrumbs.
Antony Worrall Thompson
Deep-fry in hot oil until golden and crispy, about 3 minutes. Drain on kitchen paper.
Serve on a large plate with rouille in the centre as a dip.
For the rouille:
3 hard boiled egg yolks
3 tinned anchovy fillets
2 garlic cloves
1 tsp tomato purée
2 raw egg yolks
1 tsp dry English mustard powder
300ml (½ pint) extra virgin olive oil
2 tsps lemon juice
2 tsps Harissa or chilli paste
A good pinch of saffron stamens, softened in one dsp of warm water
Salt and ground black pepper
In a food processor blend the hard boiled egg yolk, anchovy, garlic and tomato purée. Remove and set aside.
Place the raw egg yolks in the food processor with the mustard, a little salt and a few grindings of black pepper.
With the machine running, add the oil, a few drops at a time to start, then in a thin stream, thinning down every so often with the lemon juice.
Add the harissa, saffron mix and remaining lemon juice. Pulse briefly, then add the hard-boiled egg mix. Check seasonings and serve.
For more recipes and inspiration, see www.awtonline.co.uk.