Pair with
South African Durbanville Hills Chardonnay, a crisp, medium bodied white wine
Lemon Sole Tacos with Citrus Mayonnaise and Pickled Onions
Food
Main Courses
Mexican
10 Servings
Ingredients
50ml white wine vinegar
25ml soft brown sugar
100g red onions, finely sliced rings
200g cherry tomatoes
5ml vegetable oil
5g KNORR Professional Garlic puree
5g chilli paste
1 lime, zested
600g lemon sole fi llets, cleaned and skinned
100ml Hellmann’s Real Mayonnaise
1 lime, juiced
10g fresh dill, finely chopped
10g fresh chives, finely chopped
200g avocado, peeled and diced
1 lime, juiced
150g cucumber, peeled, deseeded and cubed
5g fresh coriander, finely chopped
5ml vegetable oil
20 small corn tacos
1 tsp lime zest
Lime wedges
Method
- For the pickled onions: in a small pan, bring white wine vinegar and brown sugar to boil, allow to cool. Add the red onions and leave overnight.
- For the tomatoes: slice in half and leave to dry out in a low oven or dehydrator for 4 hours.
- For the fish: mix the vegetable oil with garlic puree, chilli paste and zest of 1 lime to create seasoning. Pat dry the lemon sole and cut into 3cm diamonds. Brush lightly with seasoning.
- For the citrus mayonnaise: mix mayonnaise with lime juice, dill and chives.
- For the salad: mix the avocado with the lime juice, cucumber and coriander. Season.
- To finish: heat the vegetable oil in a non-stick pan and fry the lemon sole for 1 minute on each side. Griddle or cook the tacos in a hot, dry pan for a few minutes on each side. Top with salad, lemon sole, dried tomatoes and pickled red onions. Dot with mayonnaise and lime zest, and serve with fresh lime wedges.
