Fish Finger Wraps with Pea Puree
8 Donegal Catch Fish Fingers of your choice
For the pea puree
100 grams Green Isle frozen Garden Peas
Zest and juice ½ a lemon
2 tablespoons mayonnaise
1 tablespoon chopped chives
4 small flour tortillas
½ cucumber, cut into ribbons
Salt and pepper
- Cook the Donegal Catch Fish Fingers according to the packet instructions.
- Make the pea puree by cooking the peas in boiling water for 3 - 4 minutes. Drain and then place ¾ of them into a food processor. Add the lemon zest and juice and season with salt and pepper. Pulse the peas until they are only slightly broken down - you still want to retain some texture. Stir through the mayonnaise and whole peas and set aside.
- To serve, spread the pea puree onto the tortillas, top with the cucumber ribbons and finish with the cooked fish fingers, before wrapping and enjoying!