|4 fillets||Sea Harvest Fish Friday|
|5 large||potatoes — peeled and diced|
|1/4 cup||crème fraîche|
|1 cup||frozen peas|
|a small handful||fresh chives — chopped|
|a small handful||fresh mint — chopped|
|a squeeze||lemon juice|
|sea salt and white pepper|
Preheat the oven to 180 ºC. Lay the frozen Fish Friday onto a baking tray. Place into the oven to cook until golden brown.
Pea and potato mash
Peel and quarter the potatoes. Place into a large pot of salted water and bring to a boil. Cook for 10-15 minutes until the potatoes are soft.
Drain the potatoes in a colander and then return to the pot. Allow them to sit and steam in the warmpot for 2 minutes to remove excess water.
Roughly mash the potatoes in the pot then add the butter and creme fraiche and mash to combine.
Add the peas, chives and mint to a bowl, add some of the milk and blitz with a hand blender until smooth. Add more milk if needed to reach a smooth consistency. Season with salt and freshly ground pepper.
Combine the pea puree with the mash and mix until smooth.
Serve crispy Fish Friday on a bed of pea creme mash and enjoy.
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