Smoked Haddock with Minted Pea Sauce

  • Ingredients for 2
  • 2 pieces un-dyed Smoked Haddock, approx 150 g each
  • 100 g Frozen Peas
  • 1 tsp Fresh Mint, chopped
  • 60 g Philadelphia Light
  • Freshly Ground Black Pepper to taste

1. Steam or poach the haddock for 5-7 minutes or until the fish flakes when tested with a knife. 2. Cook the peas for 1-2 minutes, drain and using a hand blender or liquidizer puree with the mint and Philadelphia. Season to taste. 3. Spoon the sauce onto plates, spreading out slightly into a circle and place the fish on top. Serve with seasonal vegetables.