Fish Goujons with Pea Puree and Potato Wedges

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 Garden Peas 800g fBirds Eye Garden Peas
• 50 ml Vegetable Stock
• 2 tablespoons Double Cream
• ½ teaspoon Caster Sugar
• Grating of Nutmeg
• For the Potato Wedges:
• 500 g Potatoes, peeled
• 2 tablespoons Rapeseed Oil