Butter-Poached OMNI Classic Fillet with Green Pea Veloute

Recipe by Ben Fuller (@sahavegan)Difficulty: Difficult


Cooking time




  • OMNI Classic Fillets, 2 pieces

  • Plant-based butter, 2 Tbsp

  • Plant-based bacon, 2 rashers

  • Vegetable oil, 1 tsp

  • Salt & pepper, to taste

  • Veloute
  • Peashoot leaves, 4 Tbsp

  • Fresh basil leaves, 4 Tbsp

  • Vegetable or vegan chicken stock, 500ml

  • Onion (sliced), 1

  • Garlic Clove (sliced), 1

  • Plant-based butter, 1 Tbsp

  • Frozen peas or petit pois, 250g


  • Bring a medium sized pan of water to a boil. Add the peashoots and basil leaves and blanche
    for 30 seconds. Drain and then run the sieve under cold water until cool. Squeeze dry and set
  • Add the 500ml of stock to a saucepan with the onion, garlic and a tablespoon of vegan
    butter. Bring to a rolling boil and then add the peas.
  • Bring to the boil again and then take off the heat.
  • Transfer to an upright container and blend using a stick blender until smooth. Add the
    blanched peashoots and basil leaves and blend again.
  • Press through a sieve to ensure the veloute is smooth and set aside.
  • In a medium non-stick frying pan, add 1 teaspoon of vegetable oil. Fry the plant-based bacon rashers until
    crisp on each side.
  • Place the plant-based bacon onto a chopping board and chop into a fine crumb. Set aside.
  • In the same frying pan, melt 2 tablespoons of vegan butter over medium heat. Add the OMNI
    Classic Fillets and cook for 2 and a half minutes on each side until warmed through and lightly
  • To serve, pour the veloute into 2 bowls, place the OMNI Classic Fillets on top and then finish with the bacon
    crumb. Season to taste with salt and pepper and serve alongside boiled new potatoes.