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Phil vickery's - lemon sole with beetroot & saffron mayonnaise

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Phil vickery's - lemon sole with beetroot & saffron mayonnaise Empty Phil vickery's - lemon sole with beetroot & saffron mayonnaise

Post  Ju-Ju on Sun Mar 28, 2010 3:31 am

Ingredients
4 x 115g lemon fillets, free of skin and bones
175g self raising flour
pinch salt
pinch pepper
2 tbsp heaped chopped parsley
200mls lager or sparkling water
2 tbsp flour

6 tbsp mayonnaise
2 tbsp chopped chives
1 tbsp finely chopped shallot
2 pinches saffron let down with 3 tbsp boiling water

vegetable oil
6 tbsp seed mustard vinaigrette
4 cooked, medium beetroots, cut into wedges
20g fresh basil roughly chopped
85g bag watercress
85g bag rocket
squeeze lime

Method
1. Heat 4cm of oil to 185°C.

2. To make the sauce, place the, mayonnaise, shallot saffron water into a bowl and mix well, then add the chives.

3. Place the wedges of beetroots into a bowl and spoon over the dressing and basil and mix well, season with alt and pepper.

4. Place the flour, salt, pepper and parsley into a bowl, add enough lager or water to form a smooth batter, not too thick.

5. Flour the fillets carefully then place into the batter one at a time, coat well and place straight into the hot oil.

6. Cook no more than 4 at a time or the heat in the oil will drop too much.

7. Cook for 7-8 minutes stirring occasionally until golden.

8. Lift out of the oil and drain well, season with a little salt.

9. Serve two cooked fillets on a bed or watercress (add lime) and rocket with a few wedges of beetroots around.

10. Then spoon over a little saffron mayonnaise.

Copyright Phil Vickery
March 2010

Ju-Ju
Admin

Posts : 424
Join date : 2009-08-17
Location : In the Kitchen

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