Breaded lemon sole, cucumber, caper and gherkin salad with jalapeño mayonnaise
serves 4 as a starter
Adding herbs and garlic to breadcrumbs gives the coating a wonderful lift. A word of warning – Jalapeños can vary in strength, I would suggest testing them before risking too much in your mayonnaise.
For the breaded lemon sole
2 whole lemon soles (600-800g), filleted and skinned
100g plain flour
100 ml whole milk
2 whole eggs, beaten
200g white breadcrumbs
3 tbsp chopped curly parsley
2 garlic cloves, peeled, green germ removed, and finely chopped
Oil for deep frying
For the salad
1 cucumber, halved lengthways, seeds removed
1 tbsp capers in vinegar, drained
1 large banana shallot, peeled and thinly sliced on a mandolin
2 large gherkins, sliced on a mandolin
1 handful of picked flat leaf parsley, washed
2 tbsp olive oil
For the mayonnaise
3 egg yolks
2 fresh jalapeños or 2 tbsp tinned jalapeños
2 tbsp chopped coriander
2 tbsp chopped parsley
1 tsp english mustard
juice 1/2 lemon
300ml light rapeseed oil
Cornish sea salt
To make the mayonnaise, place the egg yolks, jalapeños, coriander, parsley, mustard and lemon juice into a food processor and blitz for 30 seconds. With the food processor still blending add the oil in a slow, steady stream until you have a thick mayonnaise. Stop the food processor, taste and season the mayonnaise and scrape the side of the bowl before blitzing for a further 20 seconds. Transfer the mayonnaise to a bowl and cover. Place in the fridge until ready to use.
Mix the breadcrumbs with the parsley and chopped garlic, then coat the sole fillets in the flour, followed by the beaten eggs and then the breadcrumbs. Fry the breaded sole fillets in a pre-heated fryer at 180˚c for 2 minutes, until crisp and golden. Remove from the oil, drain and season with salt.
To make the salad, mix the cucumber, gherkin, shallot, parsley and capers together in a bowl. Season with salt and pepper and then mix in the olive oil.
Serve up 2 fillets per plate, with some of the salad and a spoonful of mayonnaise.