Goujons of Dogfish with Her Red Cheese Mayonnaise recipe
ingredients
1 1/2 lb (750 g) dogfish fillets
2 large or 3 medium egg yolks
2 tablespoons olive oil
2 tablespoons water
4 - 6 oz (125 - 175g) breadcrumbs
sunflower or safflower oil for deep-frying
lemon wedges to garnish
2 large or 3 medium egg yolks
2 tablespoons olive oil
2 tablespoons water
4 - 6 oz (125 - 175g) breadcrumbs
sunflower or safflower oil for deep-frying
lemon wedges to garnish
for the herbed cheese mayonnaise
1 egg
1 teaspoon Dijon mustard
1 fat clove garlic, chopped
1 pinch of salt
1 pinch of freshly ground black pepper
3/4 cup (150 ml) 5 fl oz safflower oil
1 tablespoon boiling water
1 scant tablespoon lemon juice
4 oz (125g) low-fat soft cheese
2 good tablespoons chopped herbs (a mixture of parsley, thyme, etc., as available)
1 teaspoon Dijon mustard
1 fat clove garlic, chopped
1 pinch of salt
1 pinch of freshly ground black pepper
3/4 cup (150 ml) 5 fl oz safflower oil
1 tablespoon boiling water
1 scant tablespoon lemon juice
4 oz (125g) low-fat soft cheese
2 good tablespoons chopped herbs (a mixture of parsley, thyme, etc., as available)
method
1. Prepare the herbed cheese mayonnaise (see below) in advance.
2. Wash the fish fillets, pat dry with kitchen paper and cut into thin strips about 2 1/2 - 3 in (6-7.5cm) long by 1/2 in (1 cm) thick.
3. Beat the egg yolks and whisk in the olive oil and water.
4. Heat 2 - 3 in (5 - 7.5 cm) oil in a wok or frying pan until a cube of bread dropped in sizzles and floats immediately to the surface.
5. Dip the strips of fish in the oil mixture, and coat with breadcrumbs.
6. Fry the goujons in batches, nudging and turning them around in the pan for about 2 minutes until crisp and golden.
7. Drain on crumpled kitchen paper and keep warm in the oven until the frying is completed.
8. Garnish with lemon wedges and serve immediately with Herbed Cheese Mayonnaise in a dipping dish.
1. Break the egg into the liquidiser bowl, add the mustard, garlic and a little seasoning and whizz.
2. Slowly pour in the oil with the machine running until you have a thick mayonnaise, then dash in the boiling water and lemon juice and whizz again for 10 seconds.
3. Finally add the remaining ingredients and process just a few seconds more until everything is creamy and well mixed.
4. Adjust the seasoning, if necessary, and refrigerate until needed.
2. Wash the fish fillets, pat dry with kitchen paper and cut into thin strips about 2 1/2 - 3 in (6-7.5cm) long by 1/2 in (1 cm) thick.
3. Beat the egg yolks and whisk in the olive oil and water.
4. Heat 2 - 3 in (5 - 7.5 cm) oil in a wok or frying pan until a cube of bread dropped in sizzles and floats immediately to the surface.
5. Dip the strips of fish in the oil mixture, and coat with breadcrumbs.
6. Fry the goujons in batches, nudging and turning them around in the pan for about 2 minutes until crisp and golden.
7. Drain on crumpled kitchen paper and keep warm in the oven until the frying is completed.
8. Garnish with lemon wedges and serve immediately with Herbed Cheese Mayonnaise in a dipping dish.
to make the herbed cheese mayonnaise
This can be done by hand using the traditional method and then incorporating the cheese and herbs with a balloon whisk, or by using a blender or food processor.1. Break the egg into the liquidiser bowl, add the mustard, garlic and a little seasoning and whizz.
2. Slowly pour in the oil with the machine running until you have a thick mayonnaise, then dash in the boiling water and lemon juice and whizz again for 10 seconds.
3. Finally add the remaining ingredients and process just a few seconds more until everything is creamy and well mixed.
4. Adjust the seasoning, if necessary, and refrigerate until needed.
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