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Recipes

Fillet of sole Saint-Germain with sauce remoulade

Lemon sole in breadcrumbs with not one, but two, sauces. Classy.

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Ingredients

For the fish

For the sauce base

For the remoulade sauce

For the tartare sauce

  • 110g/4oz capers, finely chopped
  • 150g/5oz gherkins, finely chopped
  • ½ shallot, finely chopped
  • 1 small bunch fresh dill, finely chopped
  • 2 tbsp fresh flat leaf parsley, finely chopped
  • ½ lemon, juice only

To serve