Fish Goujons, Peas and Cream Cheese Sauce Wrap
4 people
15 minutes
15 minutes
Ingredients
- 0 - Black Pepper
- 12 - Cherry Tomatoes halved
- 200 g Cream Cheese
- 225 g Frozen Peas podded
- 1 pack SuperValu Breaded Fish Fingers 6 Pack 330g or goujons
- 50 ml SuperValu Cream
- 1 tbsp SuperValu Fresh Mint
- 2 cloves SuperValu Garlic chopped
- 1 - SuperValu Iceberg Lettuce
- 20 g SuperValu Irish Creamery Butter
- 1 - SuperValu Lemon for juice
- 1 - SuperValu Lemon cut into wedges to serve
- 0.5 - SuperValu Onion chopped
- 0 - SuperValu Salt
- 4 - SuperValu Tortilla Wraps
- 50 ml White Wine
Method
- Prepare the pea purée, melt the butter in a saucepan over a medium heat. Add the onion and garlic and fry for 30 seconds until softened.
- Pour in the cream and wine and bring to the boil. Add the peas and simmer for 3–4 minutes, until they have softened. Remove from the heat, season with salt and pepper and stir in the mint.
- Slightly crush the peas with a potato masher to create a chunky pea sauce and transfer to a bowl.Add the cream cheese to the bowl and lemon zest and combine.
- Preheat a deepfat fryer or the oven to 180˚C and cook the fish goujons (or fingers) for 2 minutes in the frier or 10 minutes in the oven. Remove and keep aside.
- Lay the tortilla wrap and spread some pea sauce, iceberg lettuce, halved cherry tomato and the fish goujon.
- Wrap up and cut in half before enjoying warm.
