Sautéed Cod with Pea Cream
In this recipe, buttery cod is accented with a creamy pea puree and crushed mustard seeds.
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Cooking tools:
- Food processor
- Kitchen scale
- Refrigerator
- Skillet
- Saucepan
- Mixing bowl
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
- Spoon
- Spatula
Ingredients
- 2 1⁄2 lb. boneless, skinless cod filets, cut into 2″ chunks
- 1 tbsp. mustard seeds, lightly crushed
- 4 tbsp. unsalted butter
- 2 shallots, finely chopped
- 3 1⁄2 cups fresh or frozen, thawed peas
- Kosher salt
- freshly ground black pepper
- 2⁄3 cup half-and-half
- 2 tbsp. olive oil
- Roughly chopped dill, to garnish
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