I am not sue the measurement for the amount of peas for the purée is right. 3/4 cup between 6 only gave us a small dollop each bit otherwise very tasty.
Sautéed Cod with Pea Cream
Buttery cod is accented with a creamy pea purée and crushed mustard seeds in this recipe adapted from one in Fish: Recipes from the Sea
(Phaidon Press, 2012). This recipe first appeared in the 2012 SAVEUR 100, with the article New Fish Cookbooks.
(Phaidon Press, 2012). This recipe first appeared in the 2012 SAVEUR 100, with the article New Fish Cookbooks.
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Credit: Todd Coleman
INGREDIENTS
2½ lb. boneless, skinless cod filets, cut into 2″ chunks1 tbsp. mustard seeds, lightly crushed
4 tbsp. unsalted butter
2 shallots, finely chopped
3½ cups fresh or frozen, thawed peas
Kosher salt and freshly ground black pepper, to taste
⅔ cup half-and-half
2 tbsp. olive oil
⅔ cup half-and-half
2 tbsp. olive oil
Roughly chopped dill, to garnish
INSTRUCTIONS
Sprinkle cod evenly with mustard seeds and let marinate in the refrigerator for 2 hours. Meanwhile, heat butter in a 10″ skillet over medium heat. Add shallots; cook until soft, about 5 minutes. Add peas, 1 cup water, and salt and pepper, and cover partially with lid; cook until sauce is reduced, about 10 minutes. Set sauce aside and keep warm. Purée ¾ cup peas, half-and-half, and salt and pepper in a food processor; transfer to a 2-qt. saucepan and keep warm over low heat. Heat oil in a 12″ skillet over medium-high heat. Add cod; cook, turning once, until golden brown, about 4 minutes. Season with salt. Divide pea purée among 6 serving plates and top with cod; spoon over sauce and garnish with dill.Ratings & Reviews (2)
I'm not entirely sure this recipe/steps is written correctly? You have to place the lid and reduce the CREAM part of the sauce, not the shallots, whole peas and water. "Reduce" the whole peas and liquid and it looks like prison food. If you don't reduce the cream it stays entirely liquid, not creamy and almost spreadable like it shows in the picture. Otherwise, did it the way I just said, and came out very nice and tasty. Different from my usual cooking; nice to add variety.
Sautéed Cod with Pea Cream
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