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Little sole goujons with a quick lemon and caper sauce
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Total Time:
40 minutes
Delightful fish goujons, perfect for a quick and enjoyable meal that even kids adore.
Ingredients:
  • 80 ml milk
  • 40 g butter
  • 800 g potatoes peeled and cut into chunks
  • sea salt
  • freshly ground black pepper
  • 400 g Dover sole fillets from sustainable sources, ask your fishmonger, skinned
  • 1 free-range egg
  • 4 tablespoons plain flour
  • 600 g spinach washed and spun dry
  • 1 whole nutmeg
  • 1 bunch fresh flat-leaf parsley leaves picked
  • 1 small handful baby capers
  • 1 lemon to serve
Instructions:
  • Place chopped potatoes in a pan, cover with cold water, and add a good pinch of salt. Boil for 15 minutes until soft. While potatoes cook, cut sole fillets into long strips. Beat egg on one plate and put flour, salt, and pepper on another. Dip sole in egg and flour. Warm milk in a saucepan, then mash drained potatoes with milk, butter, salt, and pepper. Keep warm. Melt butter in a pan, add spinach, salt, pepper, and nutmeg. Fry sole in olive oil until golden brown. Add butter, parsley, and capers to the pan with sole. Serve over mashed potatoes with wilted spinach, lemon wedges, and sauce. Enjoy!

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