Sole goujons with gribiche sauce

Method

1. To make the sole goujons; put the matzo meal, Parmesan and sesame seeds into a large bowl and mix well.

2. Mix the flour with the freshly ground black pepper and salt and put onto a large flat plate.

3. Coat the sole strips with the flour; dip them into the beaten eggs and then into the matzo meal mixture.

4. Place the coated strips on a tray.

5. Heat the oil to 190C and cook the fish in batches for 1-2 minutes until golden.

6. To make the sauce; put all the ingredients into a food processor and blend well. Season to taste with salt and pepper. Chill in the fridge.

7. To serve; scoop the insides from the tomatoes, spoon the chilled gribiche sauce into the hollowed out tomatoes and place on a plate with the cooked goujons.

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Ingredients

For the goujons

600g sole fillets, skinned and cut into strips
150g Matzo meal
1 tbsp Parmesan, freshly grated
3 tbsp Sesame seeds
200g plain flour
1 tsp freshly ground black pepper
1 tsp Salt
4 Eggs, beaten
sunflower oil, for deep frying

For the gribiche sauce

200g mayonnaise
3 tbsp tomato ketchup
2 tbsp Honey
2 tbsp Cider vinegar
1 tbsp Parsley, chopped
2 tsp gherkins, very finely chopped
1/2 shallot, very finely chopped

to garnish

4 Tomatoes

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