Pea mash & mint vinaigrette to serve with fish

Mary Cadogan4Source

30-60 minutes 4 servings 600 kcal or less bbc good food double cream fish little gem lettuce little gem lettuces mains mint olive oil pea pea mash peas spring onion spring onions white wine

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

3 tbsp white wine or cider vinegar

100ml light olive oil

Method

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.