Remove the belly flaps of the huchen fillets, pluck the bones with fish tweezers. Portion the fillets, season & fry slowly in fat on the skin side. Baste frequently to keep the fish nice and juicy. Drizzle with lemon & finish with butter. Keep the fillets warm. For the pea cream, heat butter in a pan, sauté shallots until colorless, add peas, add sugar & seasoning, deglaze with vegetable stock & simmer until peas are cooked. Chop & add the mint, puree & pass through a sieve. Arrange the huchen fillet on the pea cream & garnish with mint.
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