This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Lemon sole goujons, marie-rose sauce and crushed minted peas

A treat of a fish supper for two: homemade fish fingers served with a flavour-packed marie-rose sauce and posh mushy peas.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the lemon sole goujons

For the crushed minted peas

  • 20g/¾oz butter
  • 1 large banana shallot, diced
  • 30g/1oz mint, separated into leaves and stalks, stalks tied together with cook's string
  • 200g/7oz fresh peas, blanched in a pan of boiling water and refreshed in a bowl of cold water
  • 10g sugar
  • 5g malt vinegar

For the marie-rose sauce