Receta French Cuisine: Beignets de Sole au Parmesan & Mayonnaise verte/Sole fritters with Parmegiano and Green Mayonnaise
by Robert-Gilles Martineau
A lot of people have this cringe/hate about mayonnaise.
Why?
Because they usually eat ready-made, meaning a sweet and cloy product akin to fast/junk food.
Make it yourself then! I can assure you your world will change (alright, I’m exagerating!LOL)!
Sole is in season. Parmegiano is a favourite. Why not indulge in the following dish (long title, sorry!):
French Cusine: Beignets de Sole au Parmesan & Mayonnaise verte/Sole fritters with Parmegiano and Green Mayonnaise!
| |
French
|
| |
Raciónes: 4 |
Ingredientes
-
Sole fillets: 500 g
-
Bredcrumbs: 100 g
-
Grated Parmegiano: 50 g
-
Flour: 50 g
-
Eggs: 2 (beaten in omelette)
-
Oil for deep-frying
|
-
Mayonnaise:
-
Sunflower oil: 300 ml
-
Spinach: 25 g
-
Egg: 1
-
White wine vinegar: 2 teaspoons
-
Mixed fresh herbs (Chervil, Tarragon, ciboulette): 25 g
-
Salt and Pepper to taste
|
Direcciones
- Prepare the mayonnaise:
- First drop the spinach in boiling water. Let cook for a few seconds only. Take out. Drain well and process with herbs into a puree.
- Put aside.
- In a food processor drop the whole egg with the vinegar and salt.
- Mix at slow speed.
- Then pour the oil slowly incresing the mixer/processorâs speed along.
- When the mayonnaise is ready, Drop the spinach and herbs puree in andmix quickly. Keep in a cool place
- Heat the dep-fry oil.
- Cut the sole fillets in 2cm long pieces.
- In three separate dishes place 1) the flour, 2) the beaten eggs, 3) the parmegiano and bredcrumbs mixed together.
- Rool the fish in 1) the flour, 2) the beaten eggs and 3) into the Pamegiano/breadcrumbs mixture.
- Drop the fish into the oil and lt fry for 1 minute.
- Take out and place on kitchen paper to take off excess oil.
- Serve hot with the green mayonnaise.
Receta French Cuisine: Beignets de Sole au Parmesan & Mayonnaise verte/Sole fritters with Parmegiano and Green Mayonnaise
