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

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

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

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Ingredients

Mushy Peas

Method

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