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.


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