My Soul Looks Back by Jessica B. Harris

Author:Jessica B. Harris
Language: eng
Format: epub
Publisher: Scribner

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Goujonnettes de Sole with Ersatz Sauce Gribiche

An after-opera dinner at Le Poulailler was always a joyous meal. But it was usually around midnight, so light fare was called for. These bites of sole were perfect: fish sticks for the gods. They satisfied the need for food and yet weren’t so heavy that they prevented sleep. At Le Poulailler, they were served with a sauce gribiche, a creamy mayonnaise-like sauce prepared from hard-boiled egg yolks, oil, and vinegar with mustard, chervil, tarragon, capers, and chopped gherkins. I cheat and add the ingredients to a very good store-bought mayonnaise.

– Serves four –

6 flounder or sole fillets, about 11/4 pounds

1 medium egg

Salt and freshly ground pepper to taste

1/4 cup flour

3 cups bread crumbs

4 cups canola oil, or enough for deep-frying

1 lemon, cut into thin slices

There is an indentation down the center of each fillet. Place the fillets on a flat surface and cut down the center, making two parallel slices on either side of the bone line. Remove and discard the bone line. Cut each fillet half on the diagonal into 1/2-inch-thick strips.

Combine the egg, salt, pepper, and 2 tablespoons of water in a small bowl and beat well with a whisk. Pour the mixture into a flat dish for dipping.

Place the flour on one plate and the bread crumbs on another.

Season the fish strips with salt and pepper and dredge first in the flour. (Each piece should be coated with flour, but shake to remove excess.)

Then dip the fish strips in the egg mixture and coat with the bread crumbs. Press lightly with a knife to make the bread crumbs adhere. Roll on a flat surface using one palm.

Heat the oil in a skillet or wok to 375°F and add the fish strips, about twelve at a time. Turn gently as they cook. Do not overcrowd the pieces in the oil or they will not brown evenly. Cooking time is about 2 minutes per batch.

Continue cooking until all the pieces are done. Drain on paper towels and serve with the lemon slices and the sauce.

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