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Fish with pea puree

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Ingredients

FOR THE FISH
  • 320g fresh pike-perch fillet
  • Rapeseed oil
  • Butter
  • Salt

 

FOR THE PEA PUREE
  • 250g dried red lentil peas
  • 2 onions
  • 2 carrots
  • 70g yellow curry paste
  • 2 tablespoons sour cream
  • salt

 

FOR THE SEA BUCKTHORN PUREE
  • 250g sea buckthorn puree
  • 70g sea buckthorn juice
  • Chilli powder
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FOR THE GOOSEBERRY PUREE
  • Gooseberry puree
  • Lime
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Servings:4Level: easy

1. Season with salt the skinless fish side. Preheat the pan with the rapeseed oil, then place the fish (skin side down) in. Fry until fish skin is crisp, then add the small piece of butter, turn the heat down, flip the fish and finish frying. This method will ensure you don’t overcook the fish.

2. Make the pea puree. Rinse the peas. In a pot with salted water, add the onions and carrots chopped into large chunks. Add the peas and cook until they are completely soft but still in their shape. To ensure this, check the peas regularly. Strain off the water, take the onions and carrots out. Blend the peas until smooth, add 50-70g of yellow curry paste, depending on how spicy you like. Allow the mixture to cool. Then in a small saucepan mix the 6 tablespoons of pea puree and cream together, then bring it to a boil while stirring. If needed, add more cream till you reach your desired puree consistency.

3. Make the sea buckthorn puree. In a blender mix the puree and juice together, add the chilli powder and bring the mixture to a boil. Cook on a low heat until liquid evaporates, the puree is thinned and the chilli flavour is revealed.

4. Make the gooseberry puree. Pour a little bit of lime juice over the gooseberry puree and mix well. Add some grated lime zest.

5. Place a piece of fish and a few tablespoons of pea puree onto a plate. Garnish with the sea buckthorn and gooseberry puree drops. As a decoration, you can use garlic sprouts.

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Fish with pea puree