Spiced Sole Tempura

with a Lobster and Coriander Aïoli

banner
Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Great British Chefs 2

By Kit Chapman

Published 1995

  • About

Ingredients

  • 3 Dover sole, about 625 g/ lb each, skinned, filleted, and trimmed
  • 1

Method

To make the aïoli, combine the egg yolks, tomato purée, garlic, vinegar, lobster stock (if using), Dijon mustard and anchovies in a liquidizer or food processor. With the machine still running, slowly pour in the oil, and process until smooth. Season with salt and pepper, and add lemon juice to taste. Add the fresh coriander, and reserve in a small bowl.

To cook the sole, first heat the