Pea mash & mint vinaigrette to serve with fish

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Mary Cadogan

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Recipe by Mary Cadogan

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1. Shred the spring onions and soften in a pan with the butter. Add the lettuce leaves, peas, half the mint, white wine and a little salt and pepper. Cover and cook gently for 10 mins.
2. Stir in the cream, then purée until smooth. Return to a pan to keep warm.
3. Finely chop remaining mint leaves. Add vinegar, then whisk in the oil in a steady trickle. Season.
4. Cook the fish to your liking and serve on the pea mash with a trickle of mint vinaigrette.

Per serving

537 kcalories, protein 30g, carbohydrate 7g, fat 42 g, saturated fat 11g, fibre 4g, salt 0.53 g

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Ingredients

• 4 spring onions
• knob of butter
• 1 head Little Gem lettuce , leaves shredded
• 250g frozen peas
• large bunch of mint
• ½ glass white wine
• 5-6 tbsp double cream

FOR THE DRESSING

• 3 tbsp white wine or cider vinegar
• 100ml light olive oil

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Serves 4

Preperation and cooking times

Ingredients

• 4 spring onions
• knob of butter
• 1 head Little Gem lettuce , leaves shredded
• 250g frozen peas
• large bunch of mint
• ½ glass white wine
• 5-6 tbsp double cream

FOR THE DRESSING

• 3 tbsp white wine or cider vinegar
• 100ml light olive oil

Per serving

537 kcalories, protein 30g, carbohydrate 7g, fat 42 g, saturated fat 11g, fibre 4g, salt 0.53 g

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