Fish Goujons with a Blue and Herb crust served with minted Pea Dip

Ingredients for 3-4 servings

500 g fish fillets of your choice – we used haddock, skin and bones removed
125 g ciabatta or focaccia bread
75 g Castello® Extra Creamy Danish Blue Cheese ( use the remainder for the dip.)
3 level tbsp parsley or other herb of your choice - chopped
1 large egg beaten
Flour for dusting
Seasoning

Dip:

200g frozen peas – defrosted.
Castello® Extra Creamy Danish Blue Cheese ( see above)
2-3 tbsp. natural yoghourt
Few fresh mint leaves - chopped

Fish Goujons with a Blue and Herb crust served with minted Pea Dip

Preparation

Preheat oven to 200ºC/180ºC for fan assisted ovens/400ºF/Gas M6

Blend bread in food processor to crumbs, add cheese plus parsley and season.

Cut the fish into short to medium length strips. Working with a few at a time, toss the fish strips in the flour, shake off excess and dip into the beaten egg, then toss them in the crumbs to give a good coating. Lay on a lightly greased baking sheet, and continue with remaining ingredients.

Bake for 12 – 15 minutes, turning once to allow crumb coating to become golden. Meanwhile make the dip by crushing the defrosted peas with a fork or potato masher, then mix in the cheese – crumbled, and the yoghourt. Finally add the mint and serve with the hot goujons.

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