Dover Sole Goujons Recipe
Servings: 4
Ingredients
- 1 1/2 lb Dover sole fillets
- 3 c. white bread crumbs
- 1 Tbsp. minced fresh tarragon
- 2 x Large eggs, lightly beaten For the sauce
- 2/3 c. mayonnaise
- 1 Tbsp. capers, liquid removed
- 1 Tbsp. cornichons, liquid removed salt freshly grnd black pepper
Directions
- Goujon is the French word for small, fried strips of fish, and apparently sole is the most popular catch for this preparation.
- Cornichon is also a French word, but is in a little more common usage among English speakers. Cornichons are pickled gherkin cucumbers. In France, these tart pickles are classically served with pates and smoked meats. In other countries, they are apparently served with small, fried strips of fish.
- Cut the fillets into strips. Preheat the oven to 425F. Stir the bread crumbs and tarragon together till thoroughly mixed. Dip the fish strips into the egg then bread crumb mix and continue till all the bread crumbs have been used up. Place on a greased baking sheet and cook in the preheated oven for 10 min.
- For the sauce, roughly chop the capers and cornichons and stir into the mayonnaise. Season to taste and serve with the crispy goujons. serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 4 servings | |
| Calories 631 | |
| Calories from Fat 334 | 53% |
| Total Fat 37.78g | 47% |
| Saturated Fat 6.04g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 885mg | 37% |
| Potassium 212mg | 6% |
| Total Carbs 58.94g | 16% |
| Dietary Fiber 3.7g | 12% |
| Sugars 5.34g | 4% |
| Protein 14.07g | 23% |
