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 frozen 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
• Preheat the oven to 220°C/425°F/Gas Mark 7