Brill with pea and ham sauce | Lawrence Murphy
There is also something quite comforting about shelling a bowl of peas knowing how fresh they are going to be.
Some people say that once you’ve tasted a fresh pea you’ll never go back to frozen.
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Hide AdThis is where really fresh produce comes into its own as a pea that’s only a few days old will lose its sweetness and can even become bitter.
In that sense, a frozen pea can be better than an old pea.
If you use frozen peas allow them to defrost before cooking, don’t boil them, and add salt once they are cooked and you’ll find them just fab to eat.
Pea and ham have been partners for many years and I add a little sliced Serrano ham to the pea sauce for this lovely fish dish.
Ingredients – serves 4
4 x 220g fillets of brill
1 onion, finely chopped
100ml white wine
250ml double cream
Teaspoon white wine vinegar
150g peas
2 slices Serrano ham, finely sliced
6 new potatoes, cooked and sliced
Another 150g peas
Method
1. Cook the onion in a little butter for 2 mins without colouring.
2. Add the white wine and vinegar and reduce by half.
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Hide Ad3. Add the double cream and bring up to a simmer then add the peas and cook for 2 mins.
4. Liquidise and strain through a fine sieve pushing as much through as you can.
5. Put the sauce into a clean saucepan and gently bring up to the simmer.
6. Pan-fry the brill in butter for 4 mins on each side until cooked.
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Hide Ad7. Put the potato, ham and peas in the sauce and cook for 3 mins. Taste and season if necessary.
If the sauce is too thick add a little water and stir.
8. Put the sauce, potato, peas and ham into 4 bowls and top with the brill.