Breaded Fish and Mushy Peas
Breaded Fish and Mushy Peas
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  • 5 cups (750 g) frozen peas
  • 1/4 cup (55 g) butter
  • 2 potatoes, peeled and diced
  • 1/4 cup (60 ml) 35% cream
  • 1 small garlic clove, finely chopped
  • Preparation
  • In a pot of salted boiling water, cook the peas for 2 minutes. Drain.
  • In a food processor, purée the peas with half the butter until smooth. Set aside.
  • In another pot of salted water, cook the potatoes until tender. Drain and return to the pot. With a potato masher, coarsely crush the potatoes with the remaining butter, the cream and garlic. Add the puréed peas and cook over medium heat, stirring, for 2 minutes. Season with salt and pepper.
  • Description
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