sole fillets (8 small fillets about 85g (3 oz) each, or 4 large about 140g (5 oz )each)*
2 tbsp oil (not olive oil)
lemon wedges to garnish
*If sole is out of season, turbot works really well with this recipe.
For the herb mayonnaise
6 tbsp mayonnaise
2 tsp lemon juice
2 tbsp fresh chervil or basil, chopped
salt and freshly ground black pepper
a soft green salad
You will also need a large frying pan/skillet.
For the herb mayonnaise
In a small bowl, mix together the mayonnaise, lemon juice, and herbs. Season. Cover and chill.
For the sole
Put a plate in the oven to warm.
Mix the breadcrumbs, Parmesan, parsley, and cayenne pepper. Then spread out on a plate.
Pour the beaten egg into a shallow dish.
Season the flour lightly and spread out on a second plate.
Pat dry the sole fillets and then coat in the flour, dip in the egg and finally coat with the breadcrumbs. Put them on a clean plate as you go.
You will probably need to fry the fillets in two batches. Heat 1 tablespoon of oil in the pan and then add half the fillets. Fry gently for 2–3 minutes, depending on the thickness of the fillets. When golden and crisp on the underside, turn and fry for a further 2–3 minutes. Remove from the pan and lay on a piece of kitchen paper to absorb any oil, then transfer to the warmed plate and return to the oven.
Now heat the remaining oil in the pan, then fry the second batch of fillets.
Serve garnished with lemon wedges and herb mayonnaise.
Serve with buttered, baby potatoes and purple sprouting broccoli/broccolini.
You will also need a large frying pan/skillet with a lid for this recipe.
First, warm a plate in the oven.
Then trim any fat from the pork and slice into 2.5cm (1 inch) slices.
Peel and finely chop the onion.
Next, quarter, core and slice the apples (do not peel).
Now, heat the oil in a pan and then fry the pork slices over a medium–high heat for 2–3 minutes on each side until nicely browned. This will probably need to be done in two or more batches. Once the slices are brown, put them on the warmed plate and cover with foil.
Add the onions to the pan, reduce the heat, and then gently cook them for about 5 minutes to soften.
Stir in the flour until it soaks up all the juices in the pan, then gradually add the stock, stirring continuously, until the sauce is smooth.
Next stir in the mustards and the cream. Then add the apples, thyme and seasoning. Return the pork to the pan along with any juices.
Stir everything together, cover the pan, and then gently cook for about 5 minutes until the sauce has slightly thickened.