We were supplied with potatoes from the farm on the estate at Port Eliot. The peashoots came from the garden at Petersham.
Enough water to cover the potatoes
A good pinch of salt
60ml/21/2 tbsp extra-virgin olive oil
The juice and zest of one lemon
1tbsp freshly grated Parmesan
2 handfuls peashoots, or if not, watercress is a good substitute
Scrub the potatoes to remove any dirt and place in a saucepan large enough to hold them comfortably. Cover with cold water and add a good pinch of salt.
Place over a medium flame and bring to the boil, turn the heat down slightly and simmer until the potatoes are really tender and almost falling apart. Drain and dress while still hot with the extra-virgin olive oil, lemon juice and its zest and the Parmesan. Toss with a spoon to make sure it is well combined.
Taste, and add a little salt if necessary and plenty of freshly ground black pepper. Just before serving toss through the peashoots and serve with the fish.Reuse content