DORADO IN PEA SOUP WITH LEMON BALM
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.