Name: Spiced Sole Tempura
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: oil for deep-frying; 2 tablespoons whipping cream; 1 teaspoon Dijon mustard; 2 anchovies, finely chopped; 1 teaspoon white wine vinegar; 75 ml/3 fl oz reduced lobster stock (optional); lemon juice, to taste; 3 tablespoons chopped fresh coriander; 200 ml/7 fl oz sunflower or vegetable oil; 1 tablespoon tomato purée; 1 tablespoon chopped garlic; 2 teaspoons curry powder; 2 egg yolks; 2 teaspoons chilli powder; 2 teaspoons white pepper; salt and white pepper; 150 g/5 oz plain flour; 3 tablespoons sesame seeds (black and white mixed, if possible); 1½ teaspoons salt; 3 Dover sole, about 625 g/1¼ lb each, skinned, filleted, and trimmed; 1 egg white

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/1¼ 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