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Halibut is the ideal fish to use, but any good quality white flat fish will be fine. You need the best quality brand of frozen petis pois for this recipe. The pea puree is a take on the Northern England-inspired mushy peas and is part of the venerable combination of fish, chips and peas. The tarragon gives this pea puree a much sweeter result than the parsley and at first taste, I thought it would pair well with a meaty fish like grilled halibut or scallops. The pea puree is a take on the Northern England-inspired mushy peas and is part of the venerable combination of fish, chips and peas. Giving your salmon a crispy skin makes it a bit more special than a standard piece of salmon. The skin of a salmon fillet actually has the highest concentration of Omega 3 fatty acids of any part of the fish, and making … https://www.heartfoundation.org.nz/.../egg-battered-fish-with-pea-puree I first served this on top of a Carr's Whole Wheat Cracker, which is a slightly … https://www.diabetesfoodhub.org/recipes/salmon-with-pea-puree.html This pea puree is so easy to make, but has a punchy flavour and vibrant colour that makes it so impressive. Take your time to get these fish and chips right and you will have a world-class dish! Lift the fish out of the pan to a warm plate and cover. Sometimes the simple classics are the best. At my pub … Salmon with pea puree is a simple fish dish flavoured with zesty lemon and fresh mint. Since it contains the typical flavors of a spring feast (mint, peas, tarragon) it would also go well with roasted lamb as a sweet alternative to chutney. Turn the pieces of fish over and cook the other side for a similar time. 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