PAN-FRIED POMFFRET WITH PEAS AND MORREL

Ingredients-

100 gms baby potatoes
2 pomfret fillets
15 gm fresh peas
15 gm morrels, soaked
2 tbsp butter
2 garlic cloves, crushed
15 ml Olive oil
Salt
Pepper
Parmesan shavings
1/2 bunch mint
1 tsp fresh thyme
For the butter sauce-
100 ml cooking liquid from the potatoes
50 gms butter, chilled and cut into cubes
1/2 tsp lemon juice
1/2 tsp chopped parsley

Method-

* Boil the potatoes with one garlic clove and the mint.
* Drain the potatoes and toss with 1 tbsp butter and half of the thyme.
* In a pan, put the butter and one garlic clove.
* Toss the peas and the morrel with the thyme.
* Season and keep hot.
* Season the fish with salt, pepper and lemon juice.
* Put olive oil in the pan and put the fish skin side down.
* Cook and turn once.
* In a plate put the potatoes and the morels on top.
* Put the fish on top.
* Drizzle with the sauce on top of the fish.
* For the butter sauce, heat 100ml of the reserved cooking liquid in a saucepan. Once boiling, whisk in the cubes of chilled butter 1 or 2 at a time, adding a squeeze of lemon juice and the chopped parsley.