How to make sole goujons with a walnut crust in 45 minutes
Add an extra crunch to your goujons by baking them with a fine covering of crushed walnuts
Plaice Goujons with a walnut crust
Preparation time: 45 mins
Serves: 4
Small bunch of parsley
Zest of 1 lemon
40g panko bread crumbs
A pinch of salt and pepper
4 tbsp mayonnaise
2 tsp Dijon mustard
Half a tbsp water
300g plaice, skinned and cut into fingers
2 tbsp sunflower oil
Tartar sauce, to serve
Preheat the oven to 180°C.
Place the walnuts, parsley and lemon zest into a food processor and blitz to a fine crumb. Mix with the panko bread crumbs and salt and pepper, and place on a dinner plate.
Mix together the mayonnaise and Dijon, then loosen with the water to form a good dipping consistency. Dip the plaice fingers into the mayonnaise mix and then roll in the bread crumbs to coat.
Place on a flat baking tray lined with parchment and brush with a little sunflower oil.
Drizzle the goujons with a little oil and place in the oven for 15- 20 minutes (or until cooked through and crispy on the outside).
Serve with tartar sauce and a lemon wedge.
For more recipes, visit walnuts.org
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