• Place sliced shallots in a single layer on a tray or plate.
• Dust with corn starch on both sides and set aside.
• Heat cooking oil in a skillet until hot then add shallots.
• Shallots will become golden quickly, so keep an eye on them.
• Toss the shallots around in the oil to make sure all sides are golden then remove with a slotted spoon and place onto a paper towel to allow the oil to drain away.
• Once the oil has drained from the shallots transfer to a clean tray or plate and set aside.
• You can heat your oven to make the stove warm, and place them on the stove, uncovered.
• Discard cooking oil in skillet, then wipe your skillet clean and set aside.
• Heat some salted water in a small saucepan.
• When the water begins to bubble, add peas and cook for 4 mins.
• Drain peans once cooked, then return pan to heat and add butter.
• As butter begins to melt add drained peas and parsley.
• Combine ingredients until warm, then transfer to a blender or food processor.
• Blend once or twice then return to pan on a medium heat and add parmesan.
• Combine ingredients until the parmesan has melted, then set aside and cover.
• Heat 2 tbsp cooking oil in skillet on high then carefully place haddock into the oil.
• Cook until golden on both sides (approx. 5 mins) then remove from skillet and set aside.

Cream Sauce

• Heat ingredients on medium heat in a small saucepan, excluding the salt and pepper.
• Allow sauce to heat gradually do not allow to boil over.
• Once ingredients have released and then come together to make a tasty sauce, add salt and pepper to taste.
• Your sauce should've reduced just a little, allow that to happen if it hasn't already, then remove from heat.
• To plate, divide pea purée into two parts and place in the center of each plate.
• Balance a haddock fillet on top, pressing gently onto the peas, to make sure it stays in place.
• Gently spoon the cream sauce around the fish and peas until you are unable to see the bottom of each plate
• Top fish with shallots and serve.