Fish and Chips

No ordinary fish and chips. This dish is made up of crispy sweet parsnip chips, succulent salmon and mushy mint peas. 

To make the parsnip chips: serves 1

2 tblsp of olive oil

One large or two medium parsnips

Chop the parsnip into long chips with the skin on. Steam until soft. Toss in the oil and season with salt and pepper. Roast for 25 minutes at 180oc. Turn the parsnips so they roast evenly. 

To make the salmon: serves 1 

1 fillet of salmon

Add the seasoned salmon to roast with the parsnips. Roast both for a further 15 minutes until the salmon is cooked through. 

To make the mushy mint peas: serves 1 

1 cup of frozen peas

3 sprigs of fresh mint 

While the parsnips and salmon are roasting prepare the peas. Boil the peas for a few minutes and drain. Blend the peas with the fresh mint and season to taste. 

Once the salmon and parsnips are both cooked, heat the peas through in a pan. Assemble the dish and serve.