Dylan normally goes to the bar after work and Molly (Dylan's GF) finishes work at 8 so I'm back and fourth to the station to collect them. Billy, Rosie and the babies pop in every other Friday so we have got in to the habit of having a fish shop take away.
But as most of you know I am on this healthy eating plan and still crave something yum. Another thing I'd been to Selfridges with friends and they'd had fish, chips and mushy peas for lunch in HIX. I was so jealous with my crab salad I had to make my own skinny version.
Serves 2
2 salmon fillets
3 large potatoes or 5 medium
1 tsp paprika
Pinch of chili
Olive oil
1 mugful of fresh peas
15 mint leaves
3 tbsp of skimmed milk
Salt & Pepper
Preheat the oven 210
Start by peeling the potatoes and cutting into 18 wedges, pop into a microwavable bowl with a splash of water, cover and cook for 5 mins, leave covered for a future 5 mins. Drain now coat in a little olive oil and the paprika and chilli, place on a non-stick baking sheet, then into a preheated oven and roast for about 25 mins.
Next cook the peas as normal, and heat up the milk, chop the mint leaves, pop into a food processor, season and pulse until smooth. Spoon into a dish and keep warm.
Heat a frying pan until smoking, add a tbsp of olive oil, place the fish skin side down into the pan, turn the heat down to medium, when the fish is half way cooked about 3 mins (The colour will change rising from the bottom) add a splash of water and pop on a lid until completely cooked.
* For really great chips don't try turning for at least 15 minutes.
* For those who aren't worried about skinny, mix together 100ml of mayo with 1 tbsp of chopped gherkins, 1 tbsp of drained and chopped capers with the zest of half a large lemon and spoon a large spoonful onto the side of the plate.
