Dice the onion and sauté with oil in a pan until translucent. Add the peas (not defrosted) and sauté for about 2 minutes. Pour in 500 ml of water and 100 ml of whipped cream, season with salt and pepper and bring to the boil. Cook for 10 minutes over medium heat.
Then finely puree the peas with a cutting stick. Take the pot off the hob and stir in the mashed potatoes. If the 60 g does not bind enough, add additional puree powder as required. Stir in 1 tablespoon butter and season if necessary. In the meantime, heat the oil in another pan and fry the seasoned fish in it.
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