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.

By Tom Kerridge
From Spring Kitchen with Tom Kerridge


For the lemon sole goujons

  • 1 large lemon sole, filleted and skinned
  • 50g/1¾oz plain flour, seasoned with salt and pepper
  • 50g/1¾oz Japanese panko breadcrumbs
  • 3 whole free-range eggs, whisked
  • vegetable oil, for deep-fat frying
  • sea salt, to taste

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

  • 40g/1½oz tomato ketchup
  • 60g/2¼oz mayonnaise
  • 2 splashes Tabasco
  • ½ lemon juice
  • 2 splashes Worcestershire sauce
  • splash brandy (optional)
  • pinch cayenne pepper