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.
Philadelphia Light Cream Cheese
Schwartz Ground Black Pepper
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