Pan-Fried Fish in Chive Cream
Crisp-edged white fish, a loose chive cream, green beans, and mash left deliberately rough.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
Ingredients
For 4 servings
- white fish fillet20 oz
- potatoes36 oz
- green beans10 oz
- heavy cream12 tbsp
- fresh chives4 tbsp
- butter6 tbsp
- whole milk16 tbsp
- lemon1 piece
- olive oil2 tbsp
- salt2 tsp
- black pepper1 tsp
You'll need
pot · skillet
Method
Boil potatoes in well-salted water until tender, 18 minutes.
19 min · boil
Drop green beans in for the last 4 minutes, then lift both out.
4 min · boil
Pat fish very dry and salt it. Fry in oil 3 minutes per side.
7 min · fry
Lift fish out. Add cream to the pan and simmer 3 minutes to thicken.
4 min · simmer
Off the heat, stir chives and lemon juice into the cream.
2 min · prep
Crush potatoes roughly with butter and warm milk — leave lumps.
4 min · prep
Spoon the chive cream over the fish and beans.
2 min · rest
Serving suggestion
Dry fish is the whole trick — wet fish steams and never browns.
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