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Almond-Crusted Haddock Goujons

By
Tanya Eng
Photography by
Mark Schultz
Yup, these are fancied-up fish fingers. Just healthier, yummier and frenchified. Crush the almonds in a resealable plastic bag using a rolling pin or whirl briefly in a food processor.

Ingredients

  • 2 eggs
  • 2 tsp  (10 mL)  Dijon mustard
  • 1/2 tsp  (2 mL)  each salt and pepper
  • 2-1/4 cups  (625 mL)  sliced almonds, toasted and crushed
  • 1 lb  (450 g)  haddock or sole, sliced in 1-inch / 2.5 cm thick strips
  • fresh parsley or lemon wedges, (optional)
  • Remoulade:
  • 3 tbsp  (45 mL)  mayonnaise
  • 1-1/2 tbsp  (22 mL)  horseradish
  • 3 tbsp  (45 mL)  fresh tarragon, chopped
  • 2 tbsp  (30 mL)  fresh lemon juice
  • 1/4 cup  (60 mL)  cornichons or pickles, finely diced

Preparation

1. In small bowl, whisk together eggs, mustard, salt and pepper. Place almonds in separate bowl. Dredge haddock in egg mixture; shake off excess. Dredge in almonds.

2. Bake goujons on parchment-lined baking sheet in 400°F/200°C oven until fish flakes easily, 10 to 12 minutes. Serve immediately, garnished with parsley and lemon wedges, if desired.

3. Meanwhile, for Remoulade, whisk together mayonnaise, horseradish, tarragon, lemon juice and cornichons. Serve with goujons.
If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.
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Source

Fresh Juice: Winter 2013

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