Recipe Grilled fish with crushed petits pois a la Francaise : Practical and Delicious

Recipe Grilled fish with crushed petits pois a la Francaise : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Grilled fish with crushed petits pois a la Francaise. You are currently reading Recipe Grilled fish with crushed petits pois a la Francaise : Practical and Delicious. This recipe is the creation of the chef Mary Cadogan. Recipe Grilled fish with crushed petits pois a la Francaise requires 15m, cook 20m and serve 4. Caution: allergy Contains milk, fish and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Dress delicate fish with mint vinaigrette on buttery lettuce and pea mash.

Ingredients:

11 Ingredients

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  50g unsalted butter
  
  
  


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  4 French shallots, finely chopped
  
  
  


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  270g (1 3/4 cups) frozen peas
  
  
  


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  1 baby cos lettuce, finely shredded
  
  
  


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  125ml (1/2 cup) white wine
  
  
  


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  1/2 bunch fresh mint leaves
  
  
  


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  2 tbsp double cream
  
  
  


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  8 (about 100g each) firm white fish fillets
  
  
  


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  1 tbsp white wine vinegar
  
  
  


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  1 tsp Dijon mustard
  
  
  


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  80ml (1/3 cup) light olive oil
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Melt half the butter in a saucepan over medium heat. Cook the shallot, stirring occasionally, for 3 minutes or until soft. Add the peas, lettuce, wine and half the mint. Reduce heat to low. Cover and cook for 10 minutes or until the peas are soft. Set aside for 5 minutes to cool slightly.
  
  
  


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  Step 2
  
  
  
  
  Use a stick blender to blend the pea mixture until almost smooth. Add the cream and stir over medium heat for 1 minute or until heated through. Season. Remove from heat. Cover to keep warm.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, preheat the grill on high. Line a baking tray with foil. Melt the remaining butter. Brush both sides of fish with the butter. Season. Place, skin-side up, on the lined tray. Cook under grill for 5-7 minutes or until cooked. Set aside for 3 minutes to rest.
  
  
  


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  Step 4
  
  
  
  
  Finely chop remaining mint and place in a bowl. Add the vinegar and mustard. Gradually add the oil, whisking constantly, until thickened. Season. Divide the pea mixture among plates. Top with the fish and drizzle over the dressing.
  
  
  

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