Goujons of Sole Murat (Goujons de Sole Murat)
Ingredients
- 26 oz fillets of sole
- 2 oz flour
- 3 1/3 floz oil
- 30 olivette potatoes
- 10 cooked artichoke bottoms
- 2 juice of lemons
- 5 1/2 oz butter
- chopped parsley
Instructions
- Cut the fillets into strips 6 cm x 1 cm, pass the goujons through the flour and shake off the surplus.
- Heat the oil in a frying pan, place the fish into the hot oil and fry quickly until golden, then drain. Add the artichokes cut into 1 cm strips and the cooked potatoes and toss to heat and mix.
- Heat the butter in another frying pan, add the goujon mixture, sprinkle with the chopped parsley and lemon juice and toss over, without breaking the pieces.
- Serve dome-shaped in a dish.
Calories: 765 kcal
Carbohydrates: 116 g
Protein: 23 g
Fat: 25g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 67 mg
Sodium: 371 mg
Potassium: 2824 mg
Fiber: 14 g
Sugar: 5 g
Vitamin A: 429 IU
Vitamin C: 128 mg
Calcium: 97 mg
Iron: 5 mg