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Fish Goujons with Pea Purée and Potato Wedges

Fish Goujons with Pea Purée and Potato Wedges
Preparation time
Nr of servings
4
Logo Thanks to Yes Peas !
Preparation time
4
Nr of servings

Ingredients

  • 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
    Birds Eye Garden peas 800g
  • 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

Method

  1. Oil in a large roasting tin.
  2. 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.
  3. 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.
  4. Simmer for 5 minutes then add the cream, caster sugar and nutmeg and season well with sea salt and black pepper.
  5. Purée with a hand blender and keep warm.
  6. 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.
Serving 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).

Nutritional Information

  KCal Fat Sat.fat Sugar Salt
Info per serving 1058 Kcal 22 g 12 g 6 g 0.28 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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