ingredients
serves 4
3 level tablespoons All purpose flour
6 level tablespoons sesame seeds
2 level teaspoons Dijon mustard
2 level teaspoons tomato puree
1/2 level teaspoon dried tarragon
2 fl oz semi-skimmed milk
4 lemon sole filets, each about 6 ounce, skinned
1 tablespoon olive oil
Lemon slices to garnish
method
1. Mix the flour and sesame seeds together thoroughly and spread the mixture evenly on a dinner plate.
2. Combine the mustard with the tomato puree on a saucer, crumble on the tarragon and mix into the paste.
3. Pour the milk onto a wide dish or plate. Dip one fillet into the milk then turn it over. Spread half a teaspoon of the mustard mixture over the upper side of the fillet then lay the fillet, spread side down, on the sesame mixture. Spread the other side of the fillet with mustard mixture and turn it over into the sesame mixture. Lift the coated fillet onto a large dish.
4. Prepare the other fillets in the same way, then cover the dish and put in the refrigerator for 30 minutes for the coating to set.
5. Line the broiling pan with foil and brush the rack with olive oil. Arrange the fillets on the rack, brush lightly with oil and cook under a hot broiler for 2 minutes.
6. Turn the fillets over carefully, brush lightly with oil and broil for a further 2 minutes.
7. Lower the heat if the sesame seeds brown too quickly. Lift the fish carefully onto a heated serving dish and garnish with the lemon slices.
Serve the sole with tomatoes and Snap peas for sweet and colourful accompaniments.
