Sole lollipops with tartare sauce

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Sole lollipops with tartare sauce recipe

Preparation:

For the sole lollipops:

Take the sole fillets, season them with salt and pepper, roll them up and thread them on a skewer.
Coat in flour, egg and breadcrumbs mixed with the crushed toasted corn nuts.
Heat the Olive Oil in a frying pan, add the sole lollipops and fry until brown.

For the tartare sauce:

Place the eggs in a container with salt and vinegar and mix well using a blender. Blend continuously while slowly adding the Extra Virgin Olive Oil from Spain.
Once it has a smooth consistency, season to taste and mix in the chopped gherkin, chopped capers, boiled egg, also chopped, the green onions, the parsley and lastly, a teaspoon of mustard.

To serve:

Arrange the sole lollipops in a glass and serve the Tartar sauce in a sauce boat on the side.

For this recipe we recommend using Arbequina Extra Virgin Olive Oil from Spain for its almond aroma and slightly peppery and bitter notes. Its smooth taste makes it ideal for making mayonnaise. But everyone brings their own personal touch to the kitchen, so experiment by using your preferred Olive Oil from Spain.

Sole lollipops with tartare sauce

Discover other uses of Olive Oils from Spain:

30 min

Medium

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Ingredients

12 sole fillets
Salt
Pepper
1 bag of crunchy, toasted corn nuts
250ml Olive Oil from Spain

For the mayonnaise:

3 egg yolks
200ml Extra Virgin Olive Oil from Spain
1 dash of wine vinegar
Salt

For the breadcrumbs:

Flour
Egg
Breadcrumbs

For the tartare sauce:

250g mayonnaise
20g gherkins
20g capers
50g green onions
1 hard-boiled egg
1 tsp French mustard
Chopped parsley

Nº de raciones: 4

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Sole lollipops with tartare sauce recipe

Preparation:

For the sole lollipops:

For the tartare sauce:

To serve:

Ingredients

For the mayonnaise:

For the breadcrumbs:

For the tartare sauce:

Categories

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