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  • French Cuisine: Beignets de Sole au Parmesan & Mayonnaise verte/Sole fritters with Parmegiano and Green Mayonnaise

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    French Cuisine: Beignets de Sole au Parmesan & Mayonnaise verte/Sole fritters with Parmegiano and Green Mayonnaise
    Servings: 4
    by Robert-Gilles Martineau
    133 recipes
    >
    A lot of people have this cringe/hate about mayonnaise. Why? Because they usually eat ready-made, meaning a sweet and cloy product akin to fast/junk food. Make it yourself then! I can assure you your world will change (alright, I’m exagerating!LOL)! Sole is in season. Parmegiano is a favourite. Why not indulge in the following dish (long title, sorry!): French Cusine: Beignets de Sole au Parmesan & Mayonnaise verte/Sole fritters with Parmegiano and Green Mayonnaise!

    Ingredients

    • Sole fillets: 500 g
    • Bredcrumbs: 100 g
    • Grated Parmegiano: 50 g
    • Flour: 50 g
    • Eggs: 2 (beaten in omelette)
    • Oil for deep-frying
    • Mayonnaise:
    • Sunflower oil: 300 ml
    • Spinach: 25 g
    • Egg: 1
    • White wine vinegar: 2 teaspoons
    • Mixed fresh herbs (Chervil, Tarragon, ciboulette): 25 g
    • Salt and Pepper to taste

    Directions

    1. -Prepare the mayonnaise:
    2. First drop the spinach in boiling water. Let cook for a few seconds only. Take out. Drain well and process with herbs into a puree.
    3. Put aside.
    4. In a food processor drop the whole egg with the vinegar and salt.
    5. Mix at slow speed.
    6. Then pour the oil slowly incresing the mixer/processor’s speed along.
    7. When the mayonnaise is ready, Drop the spinach and herbs puree in andmix quickly. Keep in a cool place
    8. -Heat the dep-fry oil.
    9. Cut the sole fillets in 2cm long pieces.
    10. In three separate dishes place 1) the flour, 2) the beaten eggs, 3) the parmegiano and bredcrumbs mixed together.
    11. Rool the fish in 1) the flour, 2) the beaten eggs and 3) into the Pamegiano/breadcrumbs mixture.
    12. -Drop the fish into the oil and lt fry for 1 minute.
    13. Take out and place on kitchen paper to take off excess oil.
    14. -Serve hot with the green mayonnaise.

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