- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 20 minutes
- Effort: easy
For the mushy peas
- a few sprigs mint leaves
- 350 g frozen peas
- 1 tbsp chardonnay vinegar, or good-quality white wine vinegar
For the sole goujons
- 3-4 heaped tbsp plain flour
- 1 large egg, beaten
- 60 g Japanese panko breadcrumbs
- 600-700 g sole fillets, skin and pinbones removed, sliced into 2cm thick strips
- groundnut oil, for deep-frying
- 1 large handfuls pea shoots
- 1 handfuls micro leaves
- tartare sauce
1. For the peas: place the mint leaves in a pan of salted water and bring to the boil. Tip in the frozen peas and cook for 2-3 minutes, or until tender.
2. Drain the peas and mint, transfer to a blender or food processor and add the white wine vinegar. Pulse to a rough purée, adding a little boiling water as necessary to obtain the desired consistency. Season well with the salt and pepper to taste, and keep warm.
3. For the sole goujons: tip the flour into a shallow bowl and season with salt and freshly ground black pepper. Put the egg into another bowl and scatter the breadcrumbs onto a plate. Toss the fish strips into the flour to dust evenly all over, then dip into the beaten egg and roll in the breadcrumbs to coat.
4. Heat a 2cm depth of groundnut oil in a large deep-sided frying pan until hot (a piece of bread should sizzle immediately when dropped into the oil). Deep-fry the fish fingers, in batches, for 1-2 minutes on each side until golden-brown and crisp. Remove and drain on kitchen paper, then sprinkle with a little more salt.
5. Divide the goujons and mushy peas among warm serving plates. Garnish the peas with a few pea shoots and micro leaves. Serve with a heaped spoonful of tartare sauce on the side.
Rate This Recipe