91热爆

Serves 4

• 450g/1lb fresh peas, podded
• Splash of chicken stock
• 6 lettuce leaves
• 8 spring onions
• Pinch sugar
• 100g/4oz mange tout peas
• 100g/4oz butter
• 25g/1oz flour
• 8 medium red gurnard fillets, pin boned and trimmed
• 2tbsp rapeseed oil
• ½ lemon, juiced
• A handful of pea shoots
• Sea salt & freshly ground black pepper

1. Heat a sauté pan until hot, add the peas and chicken stock and bring to a simmer. Shred the lettuce and spring onions and add to the peas. Then add the sugar and a pinch of salt and simmer gently until just cooked – for about five to six minutes.
2. When they are nearly cooked, shred the mange tout and add to the peas.
3. Next, mix 25g/1oz of the butter with the flour and add a little at a time to thicken the pea mixture slightly, then check the seasoning.
4. Meanwhile, heat a frying pan until hot, add the rapeseed oil and gurnard fillets, skin side down and cook for 2 minutes. Season and turn over. Cook for another minute then remove.
5. Heat the last of the butter until foaming, then add the lemon juice.
6. Spoon the peas into the centre of the plate. Carefully lay the fish on top, skin side up and spoon the hot lemon butter over the top. Finish with the pea shoots and serve straight away.