Goujons of sole

Yield: 1 servings

Measure Ingredient
6 ounces Fine noodles cooked al dente
400 grams Sole
\N \N Flour
\N \N Egg wash
\N \N Seasoning
\N \N Oil for frying
\N \N Selections of mixed herbs; chopped
3 \N Egg yolks
8 \N Floz olive oil
\N \N Salt
½ \N Lemon

HERB MAYONNAISE

Fillet the sole. Cut each fillet into strips approximately 8cm x 1/2cm. Dip into seasoned flour, then egg yolk wash. Wrap the sole in the cooked noodles and place to one side. Chill for 5 minutes then deep fry until cooked and golden.

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