Cod with Creamy Pea Puree


I live on Long Island so you’d think it would be easy to obtain fresh seafood. Not so!  At least I haven’t been able to locate the mythical fresh seafood store yet. Last time I bought cod it seemed okay, but by the time I re-heated it at work – wee lets just say – I stunk up the joint and made everyone mad at me. I think everyone is buying less expensive fish like tilapia. So imagine my joy when I found some previosly frozen, but not stinking cod (yes, I poked a hole in the plastic and gave it a good sniff).

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Cod with Creamy Pea Puree

I saw this recipe tweeted the other day by “Bon Appetit” magazine so I thought I’ d give it a whirl. I did make a few changes, but basically its the same.

Ingredients:

  • 1 pound cod fillets (you can use other firm white fish), cut into 2-inch pieces
  • 1 teaspoon mustard seeds, lightly crushed
  • 1 tablespoon butter
  • 1 shallot, minced
  • 1 1/4 cups green peas (fresh or frozen)
  • 1/3 cup water
  • Kosher salt
  • Fresh ground black pepper
  • 1/4 cup half ‘n half
  • 1 tablespoon olive oil
  • Fresh dill for garnish (optional)

Method:

Lightly crush the mustard seeds in a mortar and pestle. You could probably do this with a plastic baggie and rolling pin as well.

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Sprinkle the cod pieces with the mustard, cover with plastic wrap, and set in the refrigerator for 2 hours.

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Meanwhile, prepare the sauce. In a saucepan, over medium-low heat, cook shallots in butter intil the begin to soften, about 10 minutes. Don’t worry if they get a little browned, they are still good. Add in the peas, water, and season with a little salt and pepper. Reduce heat, partially cover pan and cook until reduced a bit.

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Next make the pea puree. Remove about 1/3 cup of the  from the sauce and place in another saucepan along with the half ‘n half. Use an immersion blender to puree. Season with salt and pepper. Heat over low while the cod is cooking.

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Heat a sillet over medium-high heat and add the oil. Cook cod until golden, turning once, about 4 minutes.

To serve, divide pea puree among serving plates, place cod pieces on top of the puree, then spoon sauce over the cod.

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