Pan Fried Haddock with a Pea & Mint Purée on a Bed of Samphire

Ingredients For 2 Servings

2 Fillets of Haddock

100g of Samphire

2 Medium Potato's 

1 Lemon

Plain Flour

Butter

Rock Salt

Olive Oil

For The Pea Purée

200g of Peas

Handful of Garden Mint

Water

Method

Cut the Potato's into thick chips with the skin on then add to a pan of boiling salted water for 10 minutes or when the potatos are soft but not falling apart.

Once soft add the chips to a baking tray with some vegetable oil and place on the hottest setting on the oven.

Place the peas & Mint into a food processor with a little water & lemon juice and blend together. Either boil your peas before this step or head them in the microwave until soft.

Dust the Haddok fillets in some flour seasoned with salt and pepper.Roll the fillets in the flour to make sure they are covered well in flour.

Now add the fillets to a hot pan with olive oil

Leave to cook for 3-4 minutes, add some salt & pepper and a small squeeze of lemon then turn and repeat.

Remove oil from the tray of chips and return back to the oven to crisp up.

Add the Samphire to a pan with butter and toss for 2-3 minutes

Now it's time to plate up. Using a spoon get a good dollop of the pea purée and sit it in the middle of the plate.

Next place the samphire on the purée.

Then add the fish on top

Grate some lemon and anc sprinkle on top of the fish.

Remove chips from the oven and add some rock salt on top.

Serve & Enjoy......