Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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haddock with pea purée

This chef recipe is from Chef Greg Griffie, Director of Culinary Development at Marriott.

Pea Purée
2 cups fresh (or frozen) peas
1/4-1/2 cup low-sodium vegetable stock, or more as needed
Salt, to taste
Freshly ground black pepper

Piquillo Pepper Relish
4 piquillo peppers, finely diced
8 olives, pitted and finely minced
2 tablespoons chopped flat-leaf parsley
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lemon juice

Pea Salad
1/3 cup fresh peas
6 radishes, thinly sliced
1 cup pea tendrils (or micro pea greens)
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice

2-3 tablespoons canola oil
4 7-ounce haddock filets, skin on
2-3 teaspoons fresh thyme

1. Bring a pot of water to boil. Add peas (for both purée and salad, 2 1/2 cups total) and blanch for 3-4 minutes, until color is bright green. Remove with a slotted spoon and place in a bowl of ice water to cool. Drain and transfer 2 cups of peas to a blender (reserve remaining 1/3 of peas for salad). Add enough stock to blend together and purée until smooth. Season with salt and pepper. Transfer to a saucepan and keep warm over low heat until ready to serve.
2. In a non-reactive bowl, combine ingredients for relish. Add more lemon juice if desired. Set aside.
3. Make pea salad. Transfer remaining 1/3 of peas to a non-reactive bowl. Add radish and pea tendrils and toss together. Season with salt and pepper. Add lemon juice and olive oil and toss. Set aside.
4. In a large non-stick sauté pan, heat oil over medium heat. Season haddock filets with salt and pepper. When pan is hot, but before it smokes, add haddock skin side down. Cook until golden brown and crispy edges appear. Turn fish over and cook another 3 minutes, until center of fish is opaque. Add fresh thyme and allow fish to “rest” in pan in a warm area.
5. To serve, place a dollop of pea purée on a serving plate and drag a spoon through it. Place fish on top of purée and top with a little of the piquillo pepper relish. Place pea salad next to haddock and repeat with remaining plates. Serve immediately.

Serves 4.

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