Herby Beer Battered Lemon Sole Goujons and Rapeseed Tartare Sauce

Herby-Beer-Battered-Lemon-Sole-Goujons-and-Rapeseed-Tartare-Sauce1Preparation time —30 mins
Cooking time —1 to 2 hours
Serves 4

For the herby beer battered lemon sole:

  • 5g of fresh yeast
  • Pinch salt
  • Pinch caster sugar
  • 250ml beer
  • 1 tsp cider vinegar
  • 200g plain flour
  • 4 tbsp. chopped fresh parsley & chives
  • ‘Wharfe Valley’ rapeseed oil for deep frying
  • 450g lemon sole fillet cut into strips
  • For the rapeseed tartare sauce:
  • 3 free range egg yolks
  • 2 tbsp cider vinegar
  • 300ml ‘’rapeseed oil
  • 1/2 shallot, finely chopped
  • 150g gherkins chopped
  • 110g capers

Preparation Method:
For the beer battered lemon sole, sprinkle the yeast, salt and sugar into a mixing bowl, whisk in the beer and vinegar, then the flour and herbs.
Set aside to ferment for one hour or until the mixture begins to bubble.
Meanwhile for the rapeseed tartare sauce, whisk the egg yolks and vinegar together in a bowl.
Continue to whisk the mixture and slowly pour in the ‘Wharfe Valley rapeseed oil’ until all of the oil is incorporated and the mixture is thick and light.
Stir in the capers, gherkins, shallot and herbs. Season to taste with salt and pepper and a squeeze of lemon juice—set aside in fridge.
Heat ‘Wharfe Valley rapeseed oil’ in a deep based frying pan until a bread crumb sizzles and turns brown when dropped into it.
Dip the lemon sole goujons into the batter and fry for 3– 4 minutes or until golden brown. Leave to drain on kitchen paper.
Serve with a bowl of the ‘Wharfe Valley rapeseed’ tartare sauce.

For the herby beer battered lemon sole:
15g of fresh yeast
Pinch salt
Pinch caster sugar
250ml beer
1 tsp cider vinegar
200g plain flour
4 tbsp. chopped fresh parsley & chives
‘Wharfe Valley’ rapeseed oil for deep frying
450g lemon sole fillet cut into strips

For the rapeseed tartare sauce:
3 free range egg yolks
2 tbsp cider vinegar
300ml ‘’rapeseed oil
1/2 shallot, finely chopped
150g gherkins chopped
110g capers