Jan 11, 2012
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.
Credit: Todd Coleman
2½ lb. boneless, skinless cod filets, cut into 2″ chunks
1 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
Roughly chopped dill, to garnish
INSTRUCTIONSSprinkle 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.
This article was first published in Saveur in Issue #144