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.
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