Marinated Sole Goujons

Name: Marinated Sole Goujons
Yield: Serves four as a starter or 2-3 as a light lunch
Cuisine: British
Ingredients: 1 tbsp caster sugar; ½ tsp coriander seeds, lightly crushed; ½ onion, peeled and sliced into half moons; 1 pinch/20-30 saffron strands, crushed; 25 g / 1 oz / ¼ cup plain flour salt, pepper and a pinch of mace; 25 g / 1 oz / ¼ cup plain flour salt, pepper and a pinch of mace; ½ tsp sea salt flakes; 4 lemon sole fillets (about 450-500 g / 1lb-1lb 2oz weight with skin on); 200 ml /7 fl oz / a little under 1 cup medium white wine; 4 tbsp white wine vinegar; 2-3 tbsp vegetable oil; 25 g / 1 oz / ¼ cup plain flour salt, pepper and a pinch of mace; 1 tbsp chopped lemon thyme (or ordinary thyme); 1 tbsp chopped lemon thyme (or ordinary thyme); ½ lemon, thinly sliced; 1 tbsp chopped parsley

Preparation info

Serves
four
as a starter

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

Adapted from a recipe in Charles Carter’s The Compleat City and Country Cook, Or, Accomplish’d Housewife, 1732.

Ingredients

200 ml /7 fl oz / a little under 1 cup medium white wine
4

Europe
United Kingdom
Lunch
Fish course
Starter
Pescatarian

Method

Bring wine, vinegar, onion, saffron, sugar, coriander seeds and salt to the boil for five minutes. Allow to cool.
Skin the sole fillets (you can ask your fishmonger to do this). Cut each skinned fillet into 6 to 8 strips.
Place the flour in a bag or on a plate with some salt, pepper and a pinch of mace. Toss the fish strips in the sea