Ingredients
Serves 4
Prep 25min
Cook 20min
600g lemon sole fillets
200g Japanese bread crumbs
1.5kg baking potatoes
4 portions tartar sauce
4 muslin lemons
4 portions mache or rocket
1 egg
200ml milk
100g flour
METHOD
You need to pane (dip in seasoned flour, egg and breadcrumbs) the lemon sole fillets once you have cut them into strips 10cm (4in) long by a finger’s width.
Now you cut the potatoes into large chips and then blanche (kitchen talk for pre-cooking). This will take 15 to 20 minutes, depending on the thickness of the chips. Reserve until needed.
To serve, deep-fry the goujons and fat-cut chips until golden and crisp, which will take no more than five minutes.
When they are golden-brown and crispy, shake off any excess oil and sprinkle with good-quality sea salt. Place goujons in a paper cone with the chips stacked and lemon and mache or rocket as garnish — with a dollop of sauce tartar.