Goujonettes de sole

(Also called "Dover sole goujons." Rather than using crumbs from white bread, I use those crumbs from my own dried brown bread. The sauce is based on homemade mayonnaise, which is, in contrast to the white stuff that you buy in the store, yellow from the egg yolk and the olive oil.)

Ingredients:
(For two people)
- 300 grams sole filet
- 25 grams ground hazelnuts
- 60 grams bread crumbs
- fresh tarragon leaves
- some flour
- 1 egg
- rocket or cress

Preparation:
- Mix hazelnuts, bread crumbs, and finely cut tarragon; cut filets diagonally into strips; beat egg. Roll sole strips in flour, then dip into egg, then roll in the hazelnut crumb mixture, and place on a slightly greased baking sheet. Bake for 10 minutes at 400 F. Decorate with peppery green leaves such as rocket or cress and some orange slices.

Taste notes:
The hazelnut gives this a nice flavor, which goes with the sweetness of the orange but is contrasted by the peppery green.