Chrunchy Trout Goujons
INGREDIENTS
- 4 Trout Fillets, skinned & skinned cut into strips.
- 200g (8 oz) Oatmeal
- 100g (4 oz) Hazelnuts, finely chopped
- 2 tsp Black Mustard Seeds
- 2 Eggs, beaten
- 3 tbsps Sunflower Oil
- Sauce:(or use a ready made Tartare Sauce)
- 4 tbsps low-fat Natural Yogurt
- 1 tbsp Capers, chopped
- Grated peel and juice of 1 Lime
- Salt
- Freshly ground Pepper
- Mix together the oatmael, hazelnuts and black mustard seeds.
- Dip the trout strips into the beaten egg then roll into the oatmeal mixture to coat completely. Lay the trout strips into a grill pan or wire rack placed over a baking sheet. Brush with sunflower oil.
- Cook in a preheated oven 425°ree;F/220°ree;C/Gas Mark 7 for 15 minutes until the coating is crisp and brown.
- To make the dipping sauce: Mix together the mayonnaise, yogurt, capers, lime peel and juice, salt and pepper.
- Server the goujons with the sauce as a starter. For a main course serve with crusty bread and salad.
Serves 4 as a starter or 2 as a main course.
Preparation - 25 minutes
Cooking Time - 15 minutes
884 calories / 59g fat - per main course portion
Bon appetite
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