Cook the quinoa in salted boiling water for 10-13 minutes. We also cook the frozen peas (approx. 7 min.) Prepare a puree from three quarters of the cooked peas in a blender together with 25 g of butter and cooking cream. Blend to a puree and strain through a sieve. Mix the resulting puree with already cooked quinoa and add the rest of the peas. We prepare confit fish by slow cooking in fat. Clarified butter or olive oil is great for toothache. Heat the olive oil in a pot, but not so much that it boils. After a few minutes, add the fish. Let them cook slowly for 5-10 minutes (the time depends on the thickness of the fish). After removing them, lightly salt them. Melt the rest of the butter for the sauce. Add broth, lemon juice and zest, and a pinch of black pepper. Let it reduce for 5 minutes and pour the sauce over the fish at the end.

Thank you to blogger Lucia Gatialová for preparing the recipes. More of her original ideas can be found at www.blogujemvkuchyni.com