Casa
Martin
Cookbook
Fillets of Fish
with Peas & Touchino
Any fillets of white fish such as bream, bass, sole etc can be used for this delicious Sophie Grigson inspired dish. The peas are pureed to form a veg cum sauce which whilst tasty allows the delicate flavour of the fish to come out on top. The crisply fried touchino provides a balance of textures.
4 fillets of Fish (about 200g each)
Flour
Olive Oil
250g Peas (frozen are OK)
salt, pepper & 1tsp sugar
1 Onion chopped
1 large sprig of Mint
100g Touchino cut into matchsticks
Sauté the onion until soft then add the peas, mint, salt, pepper, sugar, wine and sufficient water to cover. Cover and boil til peas are tender. Liquidise peas and mint with enough of the cooking liquid to make a runny puree. Dip fish in flour and fry quickly in olive oil til brown. In a separate pan dry fry the touchino until brown and crispy. Lay fish on pea puree and sprinkle with touchino. Serve with boiled potatoes and dry white wine.