Pea mash & mint vinaigrette to serve with fish

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Mary Cadogan

2 ratings

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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• Philippa

  01 November 2007

  Philippa rated this recipe

  

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• Richard

  22 March 2009

  Richard rated and commented on this recipe

  

  As usual, didn't have all ingredients, but used tin of mushy peas, creme fraiche, white wine and dried mint! Then After blending, thickened with cornflour!! Haddock & prawns fried in butter on top with vinaigrette...was still very, very, very good..and quick!

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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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Difficulty and servings

Serves 4

Preparation 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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