Pea and Mint Mushy Peas with Sole Goujons

Name: Pea and Mint Mushy Peas with Sole Goujons
Yield: Serves 4 as a main course}
Ingredients: 1 tbsp Chardonnay vinegar, or other white wine vinegar (optional); sea salt and black pepper; few mint sprigs, leaves only; 350 g frozen peas; 1 large egg, beaten; 4 heaped tbsp plain flour; 600–700 g sole fillets (or other white fish such as brill or plaice), skinned; tartare sauce; groundnut oil, for frying; 60 g Japanese Panko breadcrumbs; micro leaves (optional); handful of pea shoots (optional)

Preparation info

Serves
4
as a main course}

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

Mushy Peas

350 g frozen peas
sea salt and black pepper
few mint sprigs, leaves only

Fish course
Pescatarian

Method

For the peas, bring a pan of salted water to the boil with the mint leaves added. Tip in the frozen peas and blanch for 2–3 minutes until tender. Drain the peas and mint and transfer them to a blender or food processor, adding the wine vinegar if using. Pulse to a rough purée, adding a little boiling water as necessary to obtain the desired consistency. Season well with salt and pepper to taste