Method

1. For the peas: place the mint leaves in a pan of salted water and bring to the boil. Tip in the frozen peas and cook for 2-3 minutes, or until tender.

2. Drain the peas and mint, transfer to a blender or food processor and add the white wine vinegar. Pulse to a rough purée, adding a little boiling water as necessary to obtain the desired consistency. Season well with the salt and pepper to taste, and keep warm.

3. For the sole goujons: tip the flour into a shallow bowl and season with salt and freshly ground black pepper. Put the egg into another bowl and scatter the breadcrumbs onto a plate. Toss the fish strips into the flour to dust evenly all over, then dip into the beaten egg and roll in the breadcrumbs to coat.

4. Heat a 2cm depth of groundnut oil in a deep-sided frying pan until hot. (A piece of bread should sizzle immediately when dropped into the oil.) Fry the fish fingers, in batches, for 1-2 minutes on each side until golden-brown and crisp. Remove and drain on kitchen paper, then sprinkle with a little more salt.

5. Divide the goujons and mushy peas between warm serving plates. Garnish the peas with a few pea shoots and micro leaves. Serve with a heaped spoonful of tartare sauce on the side.