5-6 each large potatoes (kerr pinks are good for this)
100 ml olive oil
20 ml vegetable oil
20 g cajun spice
for the pea puree:
250 g frozen peas
200 ml chicken stock
1 each small sliced onion
salt and pepper
for the tartar sauce:
200 g mayonnaise
1 tblsp lemon juice
1 tblsp finely chopped capers
1tbsp finely chopped cornichon pickles
To make the Sole Fingers:
To crumb the fish take 3 bowls, one for flour, one for eggs and one for crumbs. Cut the sole into the size roughly the same as two fingers but it is possible to make them as big or as a little as you like.
Season the fish lightly before dusting in the flour bowl. Shake off any excess flour before putting into the egg bowl. Shake well before placing into the crumbs and shake well after crumbing. This process can be repeated if all the fish has not been coated. Bake the fish in a hot oven (190°C) for 5-10 minutes with just a little olive oil.
To make the Potato Wedges:
Cut the potato into chunky, but evenly sized wedges. Steam the wedges for 12 minutes and cool as quickly as possible. Coat the cooled potatoes in a mix of olive and vegetable oil before dusting with Cajun spice.
Place in a hot oven (190°C) for about 12 minutes or until golden and crisp. Place on kitchen towel for a minute before serving to take off any excess oil.
To make the Pea Puree:
In a pot, sweat the onions gently before adding the chicken stock and bring to the boil. Add the peas from frozen and cook for about 2 minutes.
Pour off a little of stock (If the mix is too thick you can always add more stock but you can not take it out) before putting the remainder of the contents into a food processor. You should have a bright green colored puree
To make the Tartar Sauce:
Simply add all the ingredients listed above together and mix well. This sauce is better made a day or even two in advance.
Smear some of the pea puree on the plate and place the sole on top. To the side, place a few of the wedges and a spoon shape of tartar sauce. This dish would be great with a lightly dressed salad.