Serves 2
Prep: 10 min Cook: 10 min

200g frozen petits pois
125g spring onions
25g butter
2 tbsp crème fraîche or thick cream or mascarpone
2 monkfish fillets
2 tbsp olive oil
1 lemon
Splash white wine
1 tbsp chopped flat-leaf parsley (optional)

METHOD: Boil the peas in salted water for 2 minutes until just tender. Meanwhile, trim and finely slice the spring onions, including all the green, and soften in butter with a pinch of salt. Tip both into the bowl of a food processor with the crème fraîche and blitz to make a thick pea purée. Keep warm. Using a sharp knife, slice down the fillet, slicing 5 or 6 escalopes that are half a cm thick and 6-8cm long. Toss with 1 tbsp olive oil and a very generous squeeze of lemon. Heat the remaining oil in a frying pan and flash-fry the fish on both sides. Dollop the hot pea purée in the middle of two warmed plates and pile the fish on top. Add the wine to the pan juices, let it bubble for a few seconds to reduce slightly, then pour it over the fish. Serve with a lemon wedge and parsley, if liked.

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