SAUTEED COD WITH PEA CREAM
The cod is first marinated a couple of hours in the refrigerator with crushed mustard seeds. Then served on a bed of pureed peas and then topped with a light sauce. This recipe comes from a book to be published in February, "Fish: Recipes from the Sea" which comes from Italy's "Il Cucchiaio d'Argento (The Silver Spoon)". This is the authoritative guide to Italian cooking and is the best selling cookbook in Italy. Since it was commission in 1950 to collect hundreds of traditional recipes from throughout Italy, including regional specialties, it has been updated to keep up with modern trends. Found in "Saveur" magazine.
Provided by threeovens
Categories European
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle cod, on both sides, with crushed mustard seeds; let marinate in the refrigerator for 2 hours.
- Meanwhile, prepare the sauce: Heat butter in a skillet over medium heat; add shallots and cook until softened, about 5 minutes.
- Add peas, 1 cup water, and season with salt and pepper; partially cover and let reduce for about 10 minutes and keep warm.
- Remove 3/4 cup of the peas and puree in a food process with the half and half and some salt and pepper; transfer to a saucepan, cover, and keep warmed over low heat.
- Heat oil in another skillet over medium high heat; add cod and cook until golden, turning once, about 4 minutes; season with salt.
- To serve: Spoon pea puree into serving dishes; top with cod and sauce, garnish with fresh dill.
Nutrition Facts : Calories 386.5, Fat 17.1, SaturatedFat 7.7, Cholesterol 111.8, Sodium 119.4, Carbohydrate 17.2, Fiber 5.3, Sugar 5.7, Protein 40.1
SAUTéED COD WITH PEA CREAM RECIPE - (4.4/5)
Provided by garciamoss
Number Of Ingredients 9
Steps:
- Sprinkle cod evenly with mustard seeds and let marinate in the refrigerator for 2 hours. Meanwhile, heat butter in a 10-inch skillet over medium heat. Add shallots; cook until soft, about 5 minutes. Add peas, 1 cup water, and salt and black pepper, and cover partially with lid; cook until sauce is reduced, about 10 minutes. Set sauce aside and keep warm. Purée 3/4 cup peas, half-and-half, salt, and black pepper in a food processor; transfer to a 2-quart saucepan and keep warm over low heat. Heat oil in a 12-inch 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.
COD WITH BACON, LETTUCE & PEAS
A good source of folate and fibre, this healthy fish supper also contains two of your five-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Heat the sunflower oil in a medium non-stick frying pan. Add the bacon, shallot or onion, and garlic. Cook gently, stirring, for 2 mins, then push to one side of the pan.
- Season the cod with ground black pepper. Fry in the pan for 2 mins, then turn over. Add the peas and stock, and bring to a simmer. Cook over a medium heat for a further 2 mins, then add the lettuce and crème fraîche. Cook for a couple mins more, stirring the vegetables occasionally, until the fish is just cooked and the lettuce has wilted. Serve with bread to mop up the broth.
Nutrition Facts : Calories 430 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 1.8 milligram of sodium
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