Peasemeal is a versatile healthy flour used in cooking and baking since Roman times. Peasemeal production was a dying art until it was revived by Michael Shaw at Golspie Mill . It is on Slow Food’s Ark of Taste as a high quality heritage ingredient and increasingly used by chefs for its flavour and warm hue, making it both delicious and attractive.
This recipe is incredibly easy and very tasty. I can highly recommend peasemeal with seafood.
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| 2 persons |
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Peasemeal is a versatile healthy flour used in cooking and baking since Roman times. Peasemeal production was a dying art until it was revived by Michael Shaw at Golspie Mill . It is on Slow Food’s Ark of Taste as a high quality heritage ingredient and increasingly used by chefs for its flavour and warm hue, making it both delicious and attractive.
This recipe is incredibly easy and very tasty. I can highly recommend peasemeal with seafood.
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Ingredients
- 300 g fish I use a mix of trout, smoked and unsmoked haddock.
- 4 tbsps Peasemeal flour
- 1 beaten egg
- Supernature rapeseed oil
- Blackthorn Scottish sea salt
Servings: persons
Instructions
- Cut assorted fish in bite-sized chunks.
- Place seasoned beaten egg in one bowl and the peasemeal in another.
- Coat fish in beaten egg and roll in Peasemeal. Set on a tray and continue with all the fish.
- Heat a generous drizzle of oil in a pan and sauté the fish on each side for a couple of minutes until Peasemeal is golden. Cooking in small batches gives you the best result. Add a little more oil if necessary. When a batch is cooked, transfer to a dish in a warm oven.
- Serve with baked potato wedges, a scrunch of salt, salad & a squeeze of lemon.
Recipe Notes
The peasemeal is from Golspie Mill
Blackthorn salt is produced in Ayrshire
Supernature Rapeseed Oil is grown in Midlothian
Our fish was from HS Murray in Inverkeithing