As you might, or might not know, I make a menu each week, so
I can plan and budget out the coming week.
I’ve done this for the past 2-3 years.
And I stick to it like glue! This week, I planned on Cod for dinner
tonight, but I had no idea how I was going to cook it. We’ve broiled it, baked it, BBQ’d it, and while
those are great ways of cooking cod, I’m just wanted to try a different method . So today, while I was working, I receive an
email from Saveur.com, for Greek Macaroni and Cheese. I was intrigued and opened the email to see
the recipe. Before I got to it, I notice
the recipe for Sautéed Cod with Pea Cream Sauce. I was like, wow that’s it, and I had
every ingredient at home, I am so making this! Oh, and by the way, I still
haven’t looked up the Greek Mac and Cheese recipe……
Sautéed Cod with Pea Cream Sauce
Ingredients:
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| This is the picture from Saveur.com |
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
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 of the peas, half-and-half, and salt and pepper in a
food processor; transfer to a 2-qt. saucepan and keep warm over low heat.
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| My version |
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.
