• 500g of John Dory fillets

  • 500 ml of milk

  • 3 cloves of garlic

  • 2 tsp of arrowroot

  • 1 pinch of saffron

  • 500g of frozen peas

  • 1 leek

  • 1 clove of crushed garlic

  • 1/2 lemon rind (grated)

  • salt and pepper

  • 1 knob of butter


  • 1.

    Soak saffron in milk for 15 minutes, then add the fish fillets and refrigerate for at least 1 hour.

  • 2.

    Bring milk and fish to a boil then remove the fish and keep warmed (cover with foil) simmer milk then thicken with arrowroot.

  • 3.

    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.

  • 4.

    Serve Golden poached fish on top of mushy peas and sautéed leeks


For more information and recipes from this series, click on the following link

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