Serves: 4(1 Vote)
250g peas, (frozen or fresh)
400 gs fresh white fish, cut into chunks
Some pasta or potatoes, (to serve)
- Divide the fish into bite size chunks, looking out for bones.
- For the sauce: put butter in pan and melt. Add flour and let it seethe for 2 minutes (stirring so the butter doesn't burn).
- Slowly and off the heat initially, add the cider. When this is mixed in, return to the heat and add 150ml of the milk.
- Stir until this has thickened when boiling/nearly boiling. Remove from heat, or keep on very low heat and stir occasionally.
- Put some butter and a tiny bit of oil in the frying pan, add the peas (you can cook them prior to this if you're in a rush).
- When the peas are cooked add chunks of white fish to the pan and stir for about 2 minutes until the fish looks cooked.(You can use cod, haddock, trout, anything really, but not smoked fish!)
- Now, the technical bit - mix it all together and serve.
This is an easy recipe - look out for bones in the fish though when you're chunking it.
Add more or less peas to taste, or sweetcorn, green beans, etc.
You can add creme fraiche and or a little mustard to the sauce once it has thickened.