Creamy Lemon and Chive Pollock with peas

Directions

• Scrub the potatoes clean (or you can peel them if you prefer). Halve or quarter any larger ones, so they’re roughly all the same size. Transfer to a medium saucepan, add a couple of pinches of salt and cover well with plenty of cold water. Bring to the boil, then cook for approx. 12 minutes, until tender, while you continue.
• If using fresh peas, pod them into a large bowl
• Snip or chop the chives into small pieces.
• Finely zest about 1 tsp of the lemon rind.
• Melt the butter with 1 tsp of oil in a large frying pan. When the butter is foaming, add the pollock. Fry on medium-high heat for 2 minutes, without moving the fish about at all.
• Then carefully turn the fish, add the peas and wine, letting it bubble and reduce slightly.
• Reduce the heat, stir in the crème fraîche. Let it gently bubble away, until the fish and peas are cooked through, approx 2 minutes. If you do need to thin the sauce, a little of the potato cooking water is a good shout; the starch from the potato in the cooking water will also help it stay creamy.
• Stir in half the chives, season and add a squeeze of lemon to taste.
• Drain the cooked potatoes, toss them in a knob of butter and season to taste.
• Serve them with the fish, peas and sauce, scattering over a little lemon zest to your liking and the remaining chives. Serve with extra wedges of the remaining lemon.