Less than 30 mins
Keep things fresh and simple with ocean trout or salmon, seared in a pan then gently broken up and served with creamy mashed potato that’s green with peas. Top with a fried egg and, suddenly, it’s brunch time.
1kg all-purpose potatoes, peeled and roughly chopped
1 tbsp olive oil
4 x 180g ocean trout fillets or sustainable salmon
400g green peas
150ml light sour cream or buttermilk
2 tbsp dill, roughly chopped, plus extra to serve
2 tbsp parsley, roughly chopped
1 tbsp butter
4 eggs, fried
1. Cook the potatoes in a saucepan of simmering salted water for 20 minutes or until tender. Drain well, set aside and keep warm.
2. Heat the oil in a frypan over medium heat. Season the fish and cook, skin-side down, for 4 minutes or until the skin is crisp but the centre is still pink. Turn and cook briefly on the other side, then remove from pan and keep warm.
3. Cook the peas in a saucepan of simmering salted water for 1 minute, then drain. Place 2/3 of the peas in a food processor with the sour cream, dill, parsley, salt and pepper and process until smooth.
4. Return the potatoes to the hot pan. Add the butter, sea salt and pepper and mash well. Add the pea puree, beating well with a wooden spoon until smooth. Keep warm over gentle heat.
5. Gently break the fish into pieces, and divide between warm plates with the green pea mash, fried eggs, remaining peas and extra dill.
Recipes extracted from Good Food New Classics, edited by Ardyn Bernoth, published by Simon & Schuster Australia, RRP $39.99.
Photography © William Meppem, Food stylist © Hannah Meppem