Ingredients for 2
- 2 pieces un-dyed smoked haddock, approx 150g each in weight
- 100 g frozen peas
- 1 tsp fresh mint, chopped
- 60 g Philadelphia Light
- freshly ground black pepper to taste
Instructions
- Steam or poach the haddock for 5-7 minutes or until the fish flakes when tested with a knife.
- Cook the peas for 1-2 minutes, drain and using a hand blender of liquidizer, puree with the mint and Philadelphia. Season to taste.
- Spoon the sauce onto the plates, spreading out slightly in a circle and place the fish on top. Serve with seasonal vegetables.
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