Sole Goujons with Gribiche Sauce

Rosemary Shrager's crisply fried sole goujons are served with a deliciously piquant dipping sauce
By Rosemary Shrager
Sole Goujons with Gribiche Sauce
  • Rating:
  • Serves: 4 as a starter
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the goujons

  • 600 g sole fillets, skinned and cut into strips
  • 150 g Matzo meal
  • 1 tbsp parmesan, freshly grated
  • 3 tbsp sesame seeds
  • 200 g plain flour
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • 4 eggs, beaten

  • sunflower oil, for deep frying

For the gribiche sauce

  • 200 g mayonnaise
  • 3 tbsp tomato ketchup
  • 2 tbsp honey
  • 2 tbsp cider vinegar
  • 1 tbsp parsley, chopped
  • 2 tsp gherkins, very finely chopped
  • 1/2 shallots, very finely chopped

to garnish

  • 4 tomatoes


1. To make the sole goujons; put the matzo meal, Parmesan and sesame seeds into a large bowl and mix well.

2. Mix the flour with the freshly ground black pepper and salt and put onto a large flat plate.

3. Coat the sole strips with the flour; dip them into the beaten eggs and then into the matzo meal mixture.

4. Place the coated strips on a tray.

5. Heat the oil to 190C and cook the fish in batches for 1-2 minutes until golden.

6. To make the sauce; put all the ingredients into a food processor and blend well. Season to taste with salt and pepper. Chill in the fridge.

7. To serve; scoop the insides from the tomatoes, spoon the chilled gribiche sauce into the hollowed out tomatoes and place on a plate with the cooked goujons.

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