Ärtsoppa & myntvinägrett till servering med fisk

👩‍🍳 Gör så här

1. 1
   Shred the spring onions and soften in a pan with the butter. Add the lettuce leaves, peas, half the mint, white wine and a little salt and pepper. Cover and cook gently for 10 mins.
2. 2
   Stir in the cream, then purée until smooth. Return to a pan to keep warm.
3. 3
   Finely chop remaining mint leaves. Add vinegar, then whisk in the oil in a steady trickle. Season.
4. 4
   Cook the fish to your liking and serve on the pea mash with a trickle of mint vinaigrette.