I am sure I am not the only woman whose partner fails to eat actual food when left to their own devices. My other half is quite content to ignore a fridge full of vegetables or fresh meat and will instead take the time, effort and expense to go to the local supermarket to buy ready-cooked cocktail sausages and maybe a Yop, if he’s feeling fruity. Oh the glamour. And so, with a night out on the cards planned, I felt it my wifely duty to cook him a ready made supper for tomorrow. As usual it is a meal thrown together with whatever I have lying around and, as such, it can be completely adapted to your larder and taste.
Spiced lemon sole goujons
1 lemon sole fillet (it would work just as well with any other firm white fish)
1/3 teacup polenta
2-3 tbsps of your favourite spices (I used Rump Rub by California Rancher)
1 tsp ground black pepper
1/2 tsp salt
1/3 teacup of natural yoghurt
Handful of anya potatoes
2 tbsps olive oil
2 tbsps mayonnaise
1. Remove the skin from the fillet of fish and slice into bite-size pieces. Mix together the polenta, the spices (the rump rub I used includes a mix of mustard powder, celery salt, cayenne pepper, brown sugar, garlic and onion powder, oregano, paprika and cumin), salt and pepper and place in a shallow dish. Place the yoghurt in another shallow dish.
2. Dunk the sole mini fillets in the yoghurt so they are lightly covered and then coat in the spiced polenta mix.
3. Place the potatoes in a roasting dish with the olive oil and a pinch of sea salt and roast in an oven for 15-20 mins until golden and tender.
3. Heat up an inch of vegetable oil in a pan – test with a breadcrumb and when it turns golden when placed in the pan the oil is ready – and then shallow-fry the goujons for a minute each side.
4. Drain the goujons on kitchen paper. Meanwhile, cut a cheek off the lime to serve with the goujons and squeeze the remainder of the lime into the mayonnaise and combine.
5. Serve the goujons alongside the limey mayo, lime cheek and roasted anya potatoes. YUM.
So, there’s no excuses Mr Cotswoldcapers. The goujons and potatoes can be reheated in a hot oven and the mayo will keep nicely in the fridge. Cocktail sausages EAT MY DUST.