Needless to point out the fact that it’s been a while since the last post, but hey, we’ve had a crazy busy summer! All good on the flip side!
So here’s another one of my favourites from Gwyneth Paltrow’s recipe book ‘Notes From My Kitchen Table’. Seems like a few other foodie bloggers have also tried and tested this particular recipe and each have their own reasons for doing so. My reason for liking this recipe so much comes down to one thing, the spicy mayo.
This recipe is perfect for a lunch box. Light and healthy!
Ingredients (serves 4)
6 fillets sole (rinsed and patted dry)
200 ml milk
150 g breadcrumbs (mixed with salt and pepper)
3x tablespoons olive oil (for pan frying the sole)
1x french baguette
30 g baby rocket
10 tablespoons sliced medium dill pickle
For the spicy mayo mix together 250 ml mayonnaise, 1 and half tablespoons ketchup, 1 and half tablespoon Sriracha sauce
Dip the fish in the milk and then into the breadcrumbs. Cook the fish for 2-3 minutes on each side in a frying pan with the olive oil, heated on medium-high. Drain on kitchen paper once cooked and squeeze lemon juice (half the lemon) over the cooked fish. Slather the spicy mayo on the cut sides of the bread and lay the rocket and pickles evenly on the side. Layer the fish on top of the pickles and rocket on the bread. Sandwich with the other piece of baguette and serve with remaining half of the lemon cut into wedges.
Recipe adapted from Gwyneth Paltrow’s book ‘Notes From My Kitchen Table’ . BOXTREE