METHOD SWEET PEA RECIPES

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SWEET PEA FISH PIE | FISH RECIPES | JAMIE OLIVER RECIPES



Sweet Pea Fish Pie | Fish Recipes | Jamie Oliver Recipes image

Fish pie is one of my favourites and seems to be one of yours too. This clever, delicious, thrifty dish makes use of your freezer staples – and I have to say, it’s one of my best (using smashed sweet peas in the mash is a revelation). Traditionally, fish pies have always been about stretching fish a long way, and by using quality frozen fish fillets, it’s unbelievable how cheaply you can make it.

Total Time 1 hours 30 minutes

Yield 8

Number Of Ingredients 17

1 kg potatoes
400 g frozen peas
1 lemon
40 g unsalted butter
2 carrots
2 onions
olive oil
500 ml semi-skimmed milk
2 x 150 g frozen salmon fillets sustainably sourced
2 x 100 g frozen white fish fillets sustainably sourced
65 g plain flour
100 g frozen spinach
125 g frozen cooked peeled prawns sustainably sourced
1 heaped teaspoon English mustard
40 g Cheddar cheese
sea salt
freshly ground black pepper

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel the potatoes and cut into large even-sized chunks, then cook them in a large pan of boiling salted water for 15 minutes, or until soft, adding the peas for the last 2 minutes. Drain and mash well with a pinch of sea salt and freshly ground black pepper, the zest from the lemon and the butter. Set aside.
    3. Peel and chop the carrots and onions, then fry them in a large ovenproof pan (roughly 30cm in diameter) with 1 tablespoon of oil over a medium heat for 15 minutes, or until softened but not coloured, stirring occasionally.
    4. Meanwhile, heat the milk in a pan on a medium heat. Once simmering, add all the frozen fish fillets and cook for around 10 minutes, or until cooked through, then use a slotted spoon to transfer them to a plate, taking the pan off the heat.
    5. Stir the flour into the carrots and onions, then gradually add the warm milk, a ladleful at a time, stirring continuously until you have a smooth sauce. Stir in the spinach until thawed and incorporated, then season to perfection.
    6. Flake in the cooked fish fillets (carefully remove and discard any skin or bones), add the prawns and mustard, along with the juice of half the lemon, grate in the Cheddar, and stir gently to combine.
    7. Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork to give it texture that will crisp up. Bake for 30-40 minutes, or until beautifully golden. Serve with a good old helping of baked beans (if you like). Delicious!

Nutrition Facts : Calories 366 calories, FatContent 12.9 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 25.2 g protein, CarbohydrateContent 39.9 g carbohydrate, SugarContent 8.8 g sugar, SodiumContent 1.3 g salt, FiberContent 4.2 g fibre

PEA & SALMON FISHCAKE RECIPE | JAMIE OLIVER RECIPES



Pea & salmon fishcake recipe | Jamie Oliver recipes image

A simple and really tasty fishcake recipe that's easy for the kids to help out with. This is recipe is just as delicious made with tinned tuna, or you could swap the regular potatoes for a few sweet potatoes. Have fun!

Total Time 1 hours 30 minutes

Yield 4 (makes 8 fishcakes)

Number Of Ingredients 8

50 g fresh or frozen peas
600 g potatoes
½ a bunch of fresh chives (15g)
2 x 180g tins of salmon from sustainable sources
1 lemon
1 tablespoon plain flour plus extra for dusting
1 large free-range egg
olive oil

Steps:

    1. Half-fill a large saucepan with cold water and add a tiny pinch of salt.
    2. Place on a high heat and bring to the boil. Meanwhile…
    3. If using fresh peas, pod them into a bowl, then leave to one side.
    4. Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.
    5. Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile…
    6. Finely chop the chives and add them to a mixing bowl.
    7. Drain the salmon in a sieve over the sink .
    8. Add the salmon to the bowl, using a fork to flake it into small chunks.
    9. Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely. Meanwhile…
    10. Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour.
    11. Crack in the egg and season with a tiny pinch of pepper.
    12. Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well.
    13. Add the mash to the bowl, then mix together until really well combined.
    14. Sprinkle a little flour over a clean work surface and onto a large plate.
    15. Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.
    16. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
    17. Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.
    18. Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice.
    19. Cut the zested lemon into wedges.
    20. Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over.

Nutrition Facts : Calories 383 calories, FatContent 16.5 g fat, SaturatedFatContent 2.8 g saturated fat, ProteinContent 25 g protein, CarbohydrateContent 31.9 g carbohydrate, SugarContent 1.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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A simple and really tasty fishcake recipe that's easy for the kids to help out with. This is recipe is just as delicious made with tinned tuna, or you could swap the regular potatoes for a few sweet potatoes. Have fun!
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Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
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    1. Half-fill a large saucepan with cold water and add a tiny pinch of salt.
    2. Place on a high heat and bring to the boil. Meanwhile…
    3. If using fresh peas, pod them into a bowl, then leave to one side.
    4. Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.
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