This week I’ve got another recipe and it’s a gorgeous, prebiotic rich fish goujon! I am a big goujon fan and often make my chicken goujons but I stumbled across another recipe last week that uses a walnut crumb instead and decided to share it on my blog too!
Image from California Walnuts
I always talk about the power of nuts but I’ve hardly ever tried walnuts (for some reason they’re less commonly available). This one uses plaice (but you could just as easily use cod) and a gluten-free breadcrumb coating.
- 90g California walnuts, toasted
- Small bunch of parsley
- Zest of 1 lemon
- 40g gluten free bread crumbs
- A pinch of salt and pepper
- 4 tbsp mayonnaise
- 2 tsp Dijon mustard
- Half a tbsp water
- 300g plaice, skinned and cut into fingers
- 2 tbsp sunflower oil
- Tartar sauce, to serve
- Preheat the oven to 180°C.
- Place the walnuts, parsley and lemon zest into a food processor and blitz to a fine crumb. Mix with the gluten free bread crumbs and salt and pepper, and place on a dinner plate.
- Mix together the mayonnaise and Dijon, then loosen with the water to form a good dipping consistency.
- Dip the plaice fingers into the mayonnaise mix and then roll in the bread crumbs to coat.
- Place on a flat baking tray lined with parchment and brush with a little sunflower oil. Drizzle the goujons with a little oil and place in the oven for 15- 20 minutes (or until cooked through and crispy on the outside).
- Serve with tartar sauce and a lemon wedge.
- Walnuts are a great source of fibre and are also a prebiotic- this means that it’s thought they help the good bacteria in our guts grow by ‘feeding it’
- You can make your own gluten free breadcrumbs by blitzing bread in a food processor or buy them. Tesco offer gluten free breadcrumbs.
- If you are dairy free, try this tartar sauce recipe by Charlotte’s Lively Kitchen or this one if your vegan.
- Recipe sourced from https://californiawalnuts.uk/