- 5 pollock loins, thawed
- 500 g extra fine peas, thawed
- 500 g baby spinach
- 1 bunch of basil
- 2 litres strong chicken stock
- 250 g sugar peas
- 500 ml crème fraiche or skyr
- 5 slices of rye bread
- 200 ml lemon oil
- 2 trays of pea shoots
- vegetable oil for frying
- salt and white pepper
Pea soup with fried pollock and crème fraiche
Pea soup with fried pollock and crème fraiche
Pea soup with fried pollock and crème fraiche
Ingredients
Method
Cut the rye bread into rough squares and bake them in the oven for 8-10 minutes at 180°C.
Cut the fish into smaller pieces, approx. 20 g each. Fry the fish in oil in a frying pan for 2 minutes on each side.
Bring the stock to the boil and add the peas, spinach and basil. Season to taste with salt and pepper.
Distribute the soup, sugar peas, crème fraiche, rye bread, lemon oil, pea shoots and fish between 10 pre-heated bowls. Serve immediately.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
