| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Fine noodles cooked al dente |
| 400 |
g |
Sole |
|
|
Flour |
|
|
Egg wash |
|
|
Seasoning |
|
|
Oil for frying |
|
|
Selections of mixed herbs; chopped |
| 3 |
|
Egg yolks |
| 8 |
|
Floz olive oil |
|
|
Salt |
| 1/2 |
|
Lemon |
INSTRUCTIONS
HERB MAYONNAISE
Fillet the sole. Cut each fillet into strips approximately 8cm x 1/2cm. Dip
into seasoned flour, then egg yolk wash. Wrap the sole in the cooked
noodles and place to one side. Chill for 5 minutes then deep fry until
cooked and golden.
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