Ingredients
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For the pea Puree
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2 tbsp Butter
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1 Shallot
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1 clove of Garlic
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1¾ cups/250 g frozen Peas
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3½ tbsp hot Chicken broth
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Salt
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1 tsp Lemon Juice
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1 tsp Lemon Zest
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Pinch of Sugar
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9 oz/250 g firm White Fish
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4 tbsp/30 g all-purpose Flour
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Salt
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freshly ground Black Pepper
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2 Egg White
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½ cup/50 g fresh white Breadcrumbs
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2 tbsp Sunflower Oil
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1 Baguette
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½ Lemon
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Generous 4 tbsp/60 ml Creme Fraiche
Directions
Steps
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1
Done
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To make the Pea PureeIn a saucepan set over medium heat, melt the butter, then add the shallot and garlic and gently fry until soft and translucent. Throw in the peas and cook until the peas are soft. Add the hot stock and remove from the heat. Blend to a smooth paste in a food processor. Season with salt and add the lemon juice, lemon zest, and sugar. |
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2
Done
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Cut the fish into finger-size pieces and pat dry with a paper towel. Arrange three plates or shallow bowls in front of you. Pour the flour into one and season with a pinch of salt and pepper. Pour the egg whites into another, and spread out the breadcrumbs on the third. Dip the fish pieces in the flour and dust off any excess. Dip each piece in the egg whites and then roll in the breadcrumbs, making sure the fish is well coated. |
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3
Done
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Heat the oil in a large frying pan. Once shimmering, add the fish fingers (you may have to fry them in batches don’t overcrowd the pan) and cook for about 3 minutes in total, turning halfway through cooking, until they are a deep golden brown. Place the fish on a wire rack. |
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4
Done
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Cut the baguette in half lengthwise. Zest ½ tsp of zest from the lemon half and then cut the lemon into four pieces. Mix the lemon zest with the crème fraîche and spread it along one side of the baguette. Spread the pea purée along the other side and place the fish in the middle. Cut the sandwich into quarters and serve with the lemon wedges on the side. |
