Plaice Gou­jons with a Wal­nut Crust

Women's Fitness (UK) - - Your Edit -

Fish fingers like you’ve never seen them be­fore… With a crunchy wal­nut and panko crumb and a hint of Di­jon, these gou­jons will go down a treat. Serve on a plat­ter with a good dol­lop of tartare sauce.


90g wal­nuts, toasted Small bunch of pars­ley Zest of 1 lemon 40g panko bread crumbs A pinch of salt and pep­per 4tbsp may­on­naise 2tsp Di­jon mus­tard

tbsp wa­ter 300g plaice, skinned and cut into fingers 2tbsp sun­flower oil Tartare sauce, to serve

1 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, salt and pep­per, and place on a din­ner plate.

2 Mix to­gether the may­on­naise and Di­jon mus­tard, then loosen with the wa­ter to form a good dip­ping con­sis­tency.

3 Dip the plaice fingers into the may­on­naise mix and roll in bread crumbs to coat.

4 Place on a flat bak­ing tray lined with parch­ment and brushed with 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).

5 Serve with tartare sauce and a lemon wedge.

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