1 In a saucepan pour the milk, garlic cloves, a little coarse salt, thyme, bay leaf and a little rosemary, bring to boil and add your fish fillets for 5 minutes of boiling then turn off and cover.
2 In another saucepan pour the cream, salt and pepper and bring to boil, pour in your peas, bring to a boil, then turn off the heat and cover.
3 Drain your fish and garlic cloves, place them in a mortar or mixing bowl, add 3/4 of the peas with the cream from cooking (the rest will be for decoration).
4 Pound with a pestle or spatula and mix the mixture until the whole is well compact then fold in a few peas with a spatula.
5 Heat through then plate in tall rings on hot plates with a few peas on top sprinkled with a few pink peppercorns and a good drizzle of mature olive oil.
*You can also prepare this recipe with whiting fillets.
The garnish in cooking is called Clamart because at that time cultivation in this town was famous.
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