Cod with peas in variations and Salad Pea & Yuzu Beurre Blanc

Cod

• 1 fresh cod fillet (approx. 160–180 g)
• 2 g oil
• 2 g butter
• Salt

Pea mousseline

• 1 kg green peas (frozen or fresh)
• 250 g butter
• 200 ml cream
• 100 ml milk
• Salt, nutmeg

Pea ragout

• 50 g green peas
• 10 g butter
• Salt, sugar

Yuzu beurre blanc

• 1 shallot
• 2 bay leaves
• 100 ml white wine
• 15 ml yuzu juice
• 6 allspice berries
• 2 g fennel seeds
• 100 ml cream
• 150 g cold butter
• 2 ml lemon oil
• 4 g lecithin

Finish & decoration

• Salad Pea from Koppert Cress
• Tahoon oil or Tahoon® Cress

Method:

Cod

• Heat the pan until very hot, add the oil. Fry the cod on the skin side until golden brown.
• Season with salt and add butter.
• Then place in the oven at 170°C for approx. 8 minutes (alternatively: core temperature 54°C for glassy perfection).

Pea mousseline

• Bring all ingredients to a boil briefly in a pot.
• Season with salt and nutmeg, then purée in a Thermomix or high-speed blender for 5 minutes on the highest setting.

Pea ragout

• Gently heat the peas with butter, salt, and sugar—they should remain crunchy.

Yuzu beurre blanc

• Lightly toast the fennel seeds and allspice.
• Finely dice the shallot, sauté in lemon oil until translucent, add bay leaf.
• Deglaze with white wine, reduce, then add yuzu juice and cream.
• Pour the reduction through a fine sieve. Return to the pot and gradually stir in the cold butter.
• Add the lecithin and froth up with a hand blender.

To serve

• Place a generous spoonful of pea mousseline in the center of the plate.
• Place the cooked cod on top.
• Arrange the pea ragout on the side.
• Froth up the beurre blanc and pour over as a light sauce.
• Refine with a generous sprinkling of Salad Pea and round off with Tahoon oil or Tahoon® Cress.