DO­RADO IN PEA SOUP WITH LEMON BALM

Condé Nast House & Garden - - MENU -

SERVES 2

200g dried peas 350g fil­lets of do­rado, skinned and cleaned ex­tra-vir­gin olive oil a hand­ful of fresh lemon balm leaves; use mint if you are un­able to find lemon balm 1 lemon pea shoots sun­flower and sesame seeds, toasted

1. Soak the peas in wa­ter for 12 hours. Drain and boil in fresh wa­ter for about 40 min­utes.

2. Cut the do­rado into bite-size por­tions and sauté in a lit­tle oil. Set aside. 3. Blend the peas with a dash of cook­ing wa­ter, half the lemon balm, the juice and zest of half a lemon and a pinch of salt to achieve a creamy soup. 4. La­dle into bowls and top with the fish. Gar­nish with the shoots, the re­main­ing lemon balm and the other half of the lemon, peeled and sec­tioned. Scat­ter the seeds over.

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