Tom Kitchin's grilled haddock with mushy peas
Recipe: grilled haddock with mushy peas
Peas are one of spring’s great treasures. No matter what dish you add them to, they instantly brighten up the plate and give a flavour of spring. You can’t beat classic combinations like fish, chips and mushy peas, or peas and ham, but they can also be placed raw in salads, add texture to risottos and rice, or be served simply as a deliciously fresh soup, sauce or purée.
When buying peas, look out for bright, green, plump pods. The texture should be a crisp shell on the outside with a soft, creamy texture on the inside. A real burst of spring for the taste-buds
Ingredients
- For the haddock:
- 75g butter
- 4 haddock fillets, skinned, about 150g each
- sea salt and freshly ground black pepper
- 50ml white wine
- juice 1 lemon
- 4 lemon slices, to finish
- 1 tbsp chopped parsley
- For the mushy peas:
- 200g peas
- 1 knob of butter
- 1 dash of double cream
- 1 tbsp chopped parsley
Serves: Four Difficulty: Easy Time to cook: 20 mins
Method
1 Heat the grill to medium. 2 Line the grill tray with foil and smear with a little of the butter. Place the haddock on the buttered foil and season with a little salt and pepper, then sprinkle the fish fillets with the white wine and lemon juice and dot with the rest of the butter. 3 Place under the grill for four to five minutes until cooked. 4 Meanwhile, cook the peas in boiling water until tender – about three minutes. Drain and transfer to the pan, then add the butter and cream and roughly blitz with a blender. Top with parsley. 5 Once the fish is cooked, scatter over the parsley and top with the lemon slices. Lift the haddock fillets on to warm plates. Tip the cooking juices into a small pan, reheat if necessary, and trickle over the fish. 6 Serve with the mushy peas.