The Recycled Cook

The Recycled Cook Butter Steamed Lemon Sole with Petit Pois Francaise   Trying out a new technique today, (new to me anyway). This is a method of steaming fish in parchment which has been spread with butter. There are just two elements to this dish, the fish will take very little cooking so I will deal with the Petit Pois first as this takes quite a lot of preparation.  I had some Lemon Sole that was already filleted, if filleting your own you will of course need to allow enough time for that too. You can either remove the skin altogether or leave it on and simplytake the fish off the skin when you eat the dish.  To prepare the Petit Pois a la Francaise you will need either two Baby Gem lettuce or one Romaine lettuce, which I have used. quarter them lengthwise and set aside. Chop some spring onions coarsely and add a sliced egg shallot or a small onion. I added some lardons too but you can of course leave this out if you don't eat mea...

The Recycled Cook By Adrian Sleeman Petit Pois Francais (French peas) If you want something a little different to serve as an accompaniment with a French twist instead of the usual vegetables try this simple method of cooking peas with lettuce and onion. Easy to make and a simply delicious alternative which will lift your meal. This works particularly well with fish but could just as easily be served as a side dish with chicken or pork or even supplemented with other vegetables and served as a soup in its own right.  I find that adding a particular choice of herb can change the whole character of this dish, for example you could add Dill or Fennel with fish, Sage or Mint with pork and Tarragon or Coriander with Chicken, The basis of this dish is of course a good vegetable stock which ideally you will have made yourself and frozen, the recipe for which you can find here  Making Stock . You can of course use shop bought stock cubes, gels or even liquid sachets the...