Fricassée of pork, potatoes, peas and parsley

Sophie Grigson creates a light, summery fricassee, laced with lemon for its freshness and verve
By Sophie Grigson
Fricassée of pork, potatoes, peas and parsley
  • Rating:
  • Serves: 4
  • Effort: easy


  • 500 g new potatoes, thickly sliced
  • 1 small onion, sliced
  • 45 g butter
  • 200 g fresh peas, shelled
  • 300 ml chicken or vegetable stock
  • 5 tbsp chopped parsley
  • 1 large lemon, finely grated zest and juice
  • 2 egg yolks
  • 1 pork fillet


1. Fry the new potatoes and onion in 30g butter in a deep frying pan, until the onion is see through, without letting it brown. Add the peas, stock, parsley,lemon zest, salt and pepper. Bring to the boil, then reduce heat and simmer gently until the potatoes are tender.

2. Meanwhile, cut the pork on the diagonal, to produce 1cm thick slices. With the heel of your hand, press each one out to a thickness of about 1/2 cm. Heat the remaining butter in a frying pan until foaming and fry the pork for about 1 1/2 minutes on each side until just cooked though. Keep warm.

3. Whisk the lemon juice into the egg yolk, then whisk in a few tablespoons of the hot stock from the potatoes and peas, to warm the mixture through. Turn the heat right down, add the pork and stir in the lemon-egg mixture. Cook for a minute or two longer, without boiling, until the sauce has thickened very slightly. Taste and adjust seasoning, and serve while still hot in soup bowls.

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