b'Pan fried Blue Eye Cod on a Pea & Pancetta PureServes 4 To make the pea pure, saut the onion and pancetta in half the butter until golden. Add the peas, mint, stock, potato, thyme, salt and pepper 4 blue eye cod steaksand bring up to the boil.Pea and Pancetta Pure Simmer gently, half covered until the potato is tender. Remove the herbs, and then pure the whole 1 onion, diced lot together. Return to the pan and add the cream. It should be quite runny so, if necessary, add some 60g pancetta, in smallmore stock or cream to loosen the mixture. Reheat cubes when needed stirring in the remaining butter and adjust the seasoning to suit.60g butter Pan fry the fish or alternatively steam in an oven.250g peas, fresh or frozen, shelled To serve, spoon the pea pure on a plate and arrange the fish on topserve immediately with 1 fresh mint sprig fried potato (or mashed), green vegetables, and 200ml chicken stock lemon wedges.200g potato, peeled and diced1 fresh thyme sprig3 tbsp single creamSalt and pepper, to taste75'