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Sautéed Cod with Pea Cream
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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).
Ingredients
Seafood
• 2 cut into chunks 2 1/2 lb. boneless, skinless cod filets, boneless skinless
Produce
• 1 Dill
• 3 1/2 cups Peas, fresh or frozen
• 2 Shallots
Baking & Spices
• 1 Kosher salt and freshly ground black pepper
• 1 tbsp Mustard seeds
Oils & Vinegars
• 2 tbsp Olive oil
Dairy
• 4 tbsp Butter, unsalted
• 2/3 cup Half-and-half