Dawn Egan Geevers
Fried fish with pea puree
Cook the peas until done and drain them. Store the cooking liquid. Puree the peas with a small dash of the cooking liquid using a food processor. Stir in the parsley and chives and season with salt and pepper. Keep the puree warm.
Heat 4 tablespoons of sunflower oil and 20 grams of butter in a frying pan. Roll each piece of cod first through the flour, then through the beaten egg and finally through the breadcrumbs. Fry the fish fillets for about 4 minutes per side. Put them on kitchen paper to drain.
Fry the mushroom slices quickly and lightly brown in a second frying pan in the remaining oil and butter. Sprinkle with salt and pepper.
Divide the pea puree over the plates. Put a piece of cod on top of it. Divide the mushrooms over the pieces of cod. Garnish with a lemon wedge. Nice with fries.
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