Dover sole fish fingers, mushy peas and tartare sauce

Preparation method

1. For the fish fingers, fold each Dover sole fillet in half lengthways and dredge in the flour, dip into the beaten eggs, then roll in the breadcrumbs. Dredge again in the flour, dip in the beaten eggs and coat again with the breadcrumbs, then set aside on a tray.

2. For the fresh pea purée, cook the peas in a pan of boiling salted water for 5-6 minutes, or until the peas are tender, adding the fresh mint leaves during the last minute of cooking.

3. Drain the peas through a sieve, reserving a little of the cooking liquid. Blend the peas and mint in a food processor with the butter and a splash of the cooking liquid until smooth. Pass the purée through a fine sieve into a bowl and set aside until needed.

4. For the mushy peas, melt the butter in a pan until foaming, then add the marrowfat peas and heat for 2-3 minutes to warm through. Blend the marrowfat peas and butter with a stick blender until smooth, then stir in the chopped sorrel.

5. For the tartare sauce, mix all of the tartare sauce ingredients together in a bowl and season, to taste, with salt and freshly ground black pepper.

6. For the fish fingers, half-fill a deep, heavy-based pan with vegetable oil and heat to 190C/375F, checking the temperature with a digital meat thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fish fingers in small batches for 2-3 minutes, or until golden-brown and crisp all over, then remove with a slotted spoon and drain on kitchen paper.

7. To serve, spoon some fresh pea purée on the side of each of four serving plates, then place a quenelle each of mushy peas and a quenelle of tartare sauce in the middle of each plate. Place one fish finger on top of the two quenelles, then garnish with the lemon zest and pea shoots.

   Technique: Zesting citrus fruit

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4