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1
In a medium saucepan of boiling water, cook the peas for 1 minute.
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2
Drain and rinse under cold water.
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3
Wipe out the saucepan.
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4
In the same saucepan, melt 2 tablespoons of the butter.
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5
Add the shallots, lemongrass and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes.
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6
Add the wine and cook over moderately high heat until almost evaporated, about 5 minutes.
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7
Add the clam broth and water and cook until reduced to 1/2 cup, 10 to 12 minutes.
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8
Add the cream and cook until slightly thickened, 2 to 3 minutes.
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9
Transfer the sauce to a blender and puree until smooth.
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10
Strain the sauce into a small saucepan, pressing hard on the solids, and season with salt and pepper.
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11
In a large nonstick skillet, heat the olive oil.
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12
Season the fish with salt.
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13
Add the fish to the skillet skin side down and cook over moderately high heat until golden, about 3 minutes.
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14
Turn the fillets and cook until the fish is just white throughout, 2 to 3 minutes longer.
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15
In a small saucepan, melt the remaining 2 tablespoons of butter.
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16
Add the peas and warm over low heat; season with salt and pepper.
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17
Gently reheat the sauce.
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18
Spoon the sauce into plates or shallow bowls.
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19
Top with the peas and the fish.
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20
Sprinkle with the mint and serve.
