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Sautéed Cod with Pea Cream

Serves 3


1 1⁄2 lb. boneless, skinless cod filets, cut into 2″ chunks

1/2 tbsp. mustard seeds, lightly crushed

2 tbsp. salted butter

1 shallots, finely chopped

675g fresh (un-podded) or thawed frozen peas

Rock salt and freshly ground black pepper, to taste

80ml half milk, half Cream

1 tbsp. Rapeseed oil

Roughly chopped dill, to garnish


1/ Sprinkle cod evenly with mustard seeds and let marinate in the refrigerator for 2 hours.

2/ Meanwhile, heat butter in a frying pan over medium heat. Add shallots; cook until soft, about 5 minutes. Add peas, 240ml water, and salt and pepper, and cover partially with lid; cook until sauce is reduced, about 10 minutes. Set sauce aside and keep warm.

3/ Puree 75g shelled peas, milk and cream mixture, and salt and pepper in a food processor; transfer to a 4pint saucepan and keep warm over low heat.

4/ Heat oil in a frying pan over medium-high heat. Add cod; cook, turning once, until golden brown, about 4 minutes. Season with salt. Divide pea puree among 3 serving plates and top with cod; spoon over sauce and garnish with dill.

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