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Grilled fish with crushed petits pois a la Francaise
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Mint vinaigrette fish on buttery lettuce and pea mash.
Ingredients:
  • 50g unsalted butter
  • 4 French shallots, finely chopped
  • 270g (1 3/4 cups) frozen peas
  • 1 baby cos lettuce, finely shredded
  • 125ml (1/2 cup) white wine
  • 1/2 bunch fresh mint leaves
  • 40.40 gm double cream
  • 8 (about 100g each) firm white fish fillets
  • 20.00 ml white wine vinegar
  • 5.90 gm Dijon mustard
  • 80ml (1/3 cup) light olive oil
Instructions:
  • In a saucepan over medium heat, melt half of the butter. Sauté shallot for 3 minutes until soft. Stir in peas, lettuce, wine, and half of the mint. Reduce heat, cover, and simmer for 10 minutes until peas are soft. Let it cool for 5 minutes before serving.
  • Blend the pea mixture with a stick blender until nearly smooth. Mix in the cream and stir over medium heat for 1 minute or until heated through. Season to taste, then remove from heat and cover to keep warm.
  • Preheat the grill on high. Line a baking tray with foil. Melt the remaining butter and brush both sides of the fish with it. Season the fish, then place it skin-side up on the lined tray. Grill for 5-7 minutes until cooked through. Allow it to rest for 3 minutes before serving.
  • Finely chop the remaining mint, then combine it in a bowl with vinegar and mustard. Slowly drizzle in the oil while whisking until the dressing thickens. Season to taste. Spread the pea mixture on plates, top with fish, and finish with a generous drizzle of the dressing.

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