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Soak saffron in milk for 15 minutes, then add the fish fillets and refrigerate for at least 1 hour.
Bring milk and fish to a boil then remove the fish and keep warmed (cover with foil) simmer milk then thicken with arrowroot.
In a hot pan quickly fry the leek, lemon rind and garlic butter and wilt. Cook your peas in boiling water, drain and add a knob of butter. Mash/blend your peas to create a lumpy pea mix.
Serve Golden poached fish on top of mushy peas and sautéed leeks
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