50 mins
preparation time
Intermediate
4
Servings
Preparation
- 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 purée, 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 cream, caster sugar and nutmeg and season well with sea salt and black pepper.
- Purée 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 sea salt and black 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 purée and potato wedges.
Tip!
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).
Ingredients
Product Ingredients
Ingredients List
For the Fish Goujons:
1
litre
rapeseed oil
300
g
cod loin or other firm white fish, skinned
300
g
salmon fillet, skinned
100
g
flour
2
eggs, beaten
200
g
fresh white breadcrumbs
sea salt and black pepper
For the Pea Purée:
30
g
butter
1
onion, peeled and finely chopped
500
g
frozen peas
50
ml
vegetable stock
2
tablespoons
double cream
½
teaspoon
caster sugar
Grating of nutmeg
sea salt and black pepper
For the Potato Wedges:
500
g
potatoes, peeled
2
tablespoons
rapeseed oil
sea salt and black pepper
Preheat the oven to 220°C/425°F/Gas Mark 7
