After drinking it, my second favourite thing to do with alcohol is pour it into the food I’m cooking. Something in the liquid hitting the hot surface smells incomparably incredible. You don’t have to make the pea mash, but its pale green billowiness is a great match for the spiced fish.
Serves: 2
INGREDIENTS
– 2 spring onions finely sliced
– 75 g butter
– 2 firm white fish fillets (around 150 g each)
– 1 tspn smoked paprika
– ½ cup dry cider
– 250 g frozen peas
– 100 g crème fraîche
INSTRUCTIONS
Gently fry the leek and spring onions in 50g butter until softened and golden. Push this to the side of the pan, dust the fish fillets with paprika and fry on each side until golden. Pour in the cider and simmer for 5 minutes.
Meanwhile, cook the peas in boiling water until very soft, then drain and blitz in a food processor with the creme fraiche and the remaining butter. Serve the fish on top of the peas with the leeks, spring onions and sauce spooned over.
Reproduced with permission from Hungry & Frozen by Laura Vincent. Published by Penguin Group NZ. RRP $40.00. Copyright text © Laura Vincent, 2013. For more information, see the NZ Real Health review here.