Peas and cod
Today I propose this new recipe starring the cod. The cod with peas is a second course with a very tasty side dish but with a delicate flavor. It is a light and quick dish to make, low in fat and calories. The flame cooking "fuse fuse" does not stress the components, even being able to devote so much time to cooking is the memory of an ancient wisdom that must be recovered and handed down. To try!
Ingredients
600 g cod fillet without skin500 g fresh peasCapersLemonmintextra virgin olive oilsalt
Procedure
For the recipe of cod and peas, shell the peas, boil them for 1-2 minutes in boiling salted water, drain them (keeping a couple of ladles of cooking water), cool them in water and ice, drain them again and blend them in cream with a drizzle of oil and a few tablespoons of cooking water. Divide the cod fillet into 4 slices and brown them in a pan in a layer of hot oil for 3-4 minutes, then turn them, cover, turn off the heat and let it rest for a few minutes. Serve the cod slices with pea cream completing with 1 tablespoon of coarsely chopped capers, lemon zest cut into very fine fillets, mint leaves and fresh peas to taste.
TipCooling the peas in water and ice stops cooking and the color remains a nice bright green.
Today I propose this new recipe starring the cod. The cod with peas is a second course with a very tasty side dish but with a delicate flavor. It is a light and quick dish to make, low in fat and calories. The flame cooking "fuse fuse" does not stress the components, even being able to devote so much time to cooking is the memory of an ancient wisdom that must be recovered and handed down. To try!
Ingredients
600 g cod fillet without skin
500 g fresh peas
Capers
Lemon
mint
extra virgin olive oil
salt
Procedure
For the recipe of cod and peas, shell the peas, boil them for 1-2 minutes in boiling salted water, drain them (keeping a couple of ladles of cooking water), cool them in water and ice, drain them again and blend them in cream with a drizzle of oil and a few tablespoons of cooking water. Divide the cod fillet into 4 slices and brown them in a pan in a layer of hot oil for 3-4 minutes, then turn them, cover, turn off the heat and let it rest for a few minutes. Serve the cod slices with pea cream completing with 1 tablespoon of coarsely chopped capers, lemon zest cut into very fine fillets, mint leaves and fresh peas to taste.
Tip
Cooling the peas in water and ice stops cooking and the color remains a nice bright green.
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