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Ingredients

For the dressing

Method

  • STEP 1

    Shred the spring onions and soften in a pan with the butter. Add the lettuce leaves, peas, half the mint, white wine and a little salt and pepper. Cover and cook gently for 10 mins.

  • STEP 2

    Stir in the cream, then purée until smooth. Return to a pan to keep warm.

  • STEP 3

    Finely chop remaining mint leaves. Add vinegar, then whisk in the oil in a steady trickle. Season.

  • STEP 4

    Cook the fish to your liking and serve on the pea mash with a trickle of mint vinaigrette.

Recipe from Good Food magazine, May 2005

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