- 4 spring onions
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 head Little Gem lettuce, leaves shredded
- 250g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- large bunch of mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- ½ glass white wine
- 5-6 tbsp double cream
For the dressing
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.
Stir in the cream, then purée until smooth. Return to a pan to keep warm.
Finely chop remaining mint leaves. Add vinegar, then whisk in the oil in a steady trickle. Season.
Cook the fish to your liking and serve on the pea mash with a trickle of mint vinaigrette.