Sautéed Seafood with Peasemeal
Peasemeal is a versatile healthy flour used in cooking and baking since Roman times and increasingly used by chefs for its flavour and warm hue, making it both delicious and attractive.
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Sautéed Seafood with Peasemeal
Peasemeal is a versatile healthy flour used in cooking and baking since Roman times and increasingly used by chefs for its flavour and warm hue, making it both delicious and attractive.
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| Servings |
| 2persons |
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Ingredients
- 300g fishI use a mix of trout, smoked and unsmoked haddock.
- 4tbsps Peasemeal flour
- 1 beaten egg
- Summer Harvest Rapeseed Oil
- Blackthorn Scottish sea salt
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
Blackthorn salt is produced in Ayrshire
Our fish was from HS Murray in Inverkeithing