For those summer nights when you fancy something fresh.
I've been wanting to make Jack my minted peas for a while but didn't want it to be part of a boring dish. Plus I love trying new ingredients, so za'atar was the perfect excuse.
This recipe overall took around 30 minutes..
Equipment;
Chopping Board
Knife
Muddler
Strainer
Small pot
4 Medium bowls
Baking tray
Parchment paper
Oven
Ingredients;
This serves 2 people with extra remoulade
Fish
2 Fillets of chosen fish - I used smoked haddock, slice them to make them 'fingers' or leave whole
100g Panko breadcrumbs
2 eggs - beaten
80g plain flour
2 1/2 tbsp. Za'atar
2 tbsp. Olive oil
Remoulade
1 Large beetroot - peeled & cut into matchsticks
1 Kohlrabi - peeled & cut into matchsticks
400g (roughly )New potatoes
Handful of parsley or 2 tbsp. dried
2 Spring onions - sliced
1 tsp Dijon Mustard
2 tbsp. Lemon juice
4 tbsp. Mayonnaise
Minted Peas
100g Peas - frozen or fresh
6 fresh mint leaves or 1 tbsp. mint sauce
1 tbsp. butter
To begin preheat your oven to 180C and place the parchment paper on the baking tray ready for later.
Okay, in a pot add your potatoes along with cold water then place onto a medium high heat. These will take around 20 minutes so just check them occasionally.
Lets get the really messy bit out the way first;
To coat your fish you want to have at least 3 bowls. In the first on add in the flour, second the beaten eggs and the final one, add the Za'atar, olive oil and breadcrumbs, mix it well before you starting coating. You can season all three with salt and pepper if you wish.
Take the fish and gently coat it in the flour, then the egg then the za'atar mixture. You will get messy but that's the fun of it. Once you've done all the fish place on the baking tray and cook for around 13 - 16 minutes.
Clean your hands and surfaces down. Whilst everything is cooking you can make the remoulade. Chop everything up and add all the ingredients into the a bowl and give it really good mixture. At this point check your potatoes, if they are ready strain and cool with cold water. Slice these and mix into the remoulade mixture.
To make the peas you can either do the super quick way which is to add the peas and butter into the microwave for 1 minute 30 seconds. Chop up the mint and add into the bowl ad then muddle them. The other way is to place them in a pot of hot water and boil for around 2 minutes, strain and muddle into the mint and butter.
Once ready plate up and enjoy!
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