Pea and Mint Soup with Grilled Fish

Pea and Mint Soup with Grilled Fish
  1. 1 teaspoon olive oil
  2. 1 teaspoon butter
  3. 1 small onion, chopped
  4. 1 garlic scape (or 1 clove garlic) finely chopped
  5. Sea salt
  6. 1 kg (2 lbs., roughly) frozen peas
  7. 4 cups (1 litre) chicken stock
  8. 1/4 cup (10 g) packed mint leaves, plus extra for garnish
  9. 1/3 cup (100 ml) cream
  10. Salt and freshly ground black pepper
  11. Pea shoots to garnish
Grilled Fish Garnish
  1. 450g (1 lb.) fresh white fish - cod, haddock, tilapia
  2. Sea salt and pepper
  3. Juice of 1 lemon
  4. 2 tablespoons olive oil
  5. 1 tablespoon chopped fresh herbs
  1. Heat olive oil and butter in a large soup pot over medium heat. Add onion and garlic scapes and cook until soft. Add peas, mint and hot stock and bring to the boil. Turn off the heat. Blitz until smooth, either with a hand blender or a blender. You may need to do this in two batches. I like to leave the texture and speckled appearance but it’s up to you. Return to the pan and add the cream. Taste and season accordingly. Bring back to the boil before serving. Garnish with grilled fish, mint leaves, pea tendrils, black pepper.
For the Grilled Fish Garnish
  1. Place fish in a shallow bowl. Season both sides. Top with lemon juice and olive oil, and sprinkle with herbs. Set aside. Heat a non-stick pan over medium heat. Place fish in pan (former skin-side is against pan). Cook for 2 minutes then carefully turn over. Continue to cook for 2 minutes, or until cooked through. Gently break up fish with spatula and scatter over soup.
  1. Serves 4