Fish Goujons With Pea Puree And Potato Wedges

Method

Preheat the oven to 220°C/425°F/Gas Mark 7.

Cut the potatoes into even sized wedges and toss with the rapeseed oil in a large roasting tin. Season with sea salt and black pepper and roast in the preheated oven for 25 - 30 minutes, checking regularly and stirring to ensure that the potatoes do not stick.

For the pea puree, melt the butter in a saucepan, add the onion, cover and cook over a gentle heat for 10 minutes until softened and translucent. Stir in the peas, coat with the buttery juices, then add the stock and bring to the boil. Simmer for 5 minutes, then add the caster sugar, nutmeg and cream, season well with sea salt and black pepper. Puree with a hand blender and keep warm.

Heat the oil in a large, deep saucepan, until a crust of bread will brown in 40 seconds. Cut the fish into finger sized goujons. Season the flour with salt and pepper, place the beaten eggs in a shallow bowl and the breadcrumbs in another. Dip the fish goujons first into the seasoned flour, then the eggs and finally the breadcrumbs, ensuring they are well coated. Fry the fish goujons in the hot oil, in batches so that the temperature of the oil is not lowered, until golden brown, about 2 - 3 minutes. Drain well on kitchen paper to remove any excess oil, before serving with the pea puree and potato wedges.

Serves 4
Preparation Time 20 minutes
Cooking Time 30 minutes