Recipe by Sarah Dall
Angelfish goujons with asparagus cigars and hollandaise sauce
Ingredients
Hollandaise sauce
- 2 egg yolks
- 15ml (1 tbsp) lemon juice
- 200g butter, melted
- salt and freshly ground black pepper, to taste
Asparagus cigars
- 10 asparagus spears
- 1 sheet filo pastry, defrosted
- 50g butter, melted
Angelfish goujons
- 2L sunflower oil
- 4 x 150g angelfish fillets, cut into strips
- 50g seasoned cake flour
- 2 large eggs, beaten
- 100g panko breadcrumbs
Instructions
For the hollandaise, place the egg yolks and lemon juice in a food processor and blitz to combine. With the motor still running, add the melted butter, a little at a time, until fully incorporated and the hollandaise is light and fluffy. Season to taste and set aside.
Preheat the oven to 180°C. For the asparagus cigars, bring a medium-sized pot of salted water to a boil and blanch the asparagus, 2 minutes. Drain and refresh in ice-cold water. Pat dry with paper towel.
Cut the filo pastry into 7cm x 7cm squares. Place the asparagus at one end of each square, fold 1cm from the base and then roll until the asparagus is wrapped in the filo and the tip is sticking out. Brush with melted butter and place on a baking tray. Repeat with the remaining asparagus. Bake the asparagus cigars in the oven until the filo is golden brown and crispy, 10 – 15 minutes.
For the goujons, heat the oil in a medium-size pot or deep-fryer to 180°C. Dip the angelfish strips into the seasoned flour, then the beaten eggs and, finally, coat in the panko breadcrumbs. Deep-fry until golden brown, 5 minutes. Remove from oil and drain on paper towel.
Serve the crisp angelfish goujons with the golden asparagus cigars and hollandaise sauce for dipping.
