Fillet of sole Saint-Germain with sauce remoulade


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


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