Sole goujon with mango relish

 

 

Sole goujons with mango relish - Lesson 2 @ Kitchen 10

This is not the most exciting dish for Lesson 2, as the lamb brains took all the limelight.  But it does strike a punch with the mango relish.  The delicate texture of the mango, the sweet and sour combination of the vinegar and sugar makes this appetizer a great picker-upper.  Chef A complimented this dish in presentation, portion size and the perfect pan frying techniques of the fish.  I was thinking the mango could have been diced smaller, but this is just perfect.  

200g sole (cleaned, filleted and cut into goujons or strips like fingers)

1 lime

50g flour (seasoned with salt and pepper)

30ml olive oil

Season and marinade the fish in lime juice.  Then coat with seasoned flour. 

Heat a medium sized skillet or pan, add olive oil and pan fry the sole goujons.

Place on a tray with kitchen/paper towel to drain the oils.

Serve on a bed of fresh greens (mixed salad greens) and accompany with mango relish.

Lesson 2 @ Kitchen 10 - Showing off my filleted sole - good job indeed!

Mango Relish

1 fresh mango, peeled and diced

25ml white wine vinegar

15g sugar

pinch of ground coriander

pinch of ground cumin

1/4 lemon juice

The best part of preparing this dish is learning the skills and technique of filleting a difficult fish such as a sole which is quite a thin fish variety where there's not much flesh to fillet.   Although we learned this in Semester 1, there's no other best time to practice but in class.  I love the mango relish here.  Definitely great for any fish fillet dish.   We might try this the next time we have ling fillets from the markets.  Tartare sauce is starting to get a bit boring.