Fillet of Cod and its crunchy sweet peas, Pastis HB White Butter Sauce
For 4 people
Here is my second recipe with my partner PASTIS HENRI BARDOUIN.
The white butter sauce is from the 1830s and was originally a recipe sauce Béarnaise missed!
It is THE IDEAL SAUCE as accompaniment of fish.
The difficulty of this recipe lies in the cooking of the fish on one side.
But I have only one thing to say: it's divine!
2 large cod fillets without skin
200 g gourmet peas washed and hulled
3 tablespoons of olive oil
1 teaspoon coarse salt
2 shallots, trimmed and chopped
100 g of butter
20 cl of fresh cream
10 cl of balsamic vinegar
10 cl of dry white wine
10 cl of PASTIS HENRI BARDOUIN
1 tablespoon chopped parsley
Flower of salt, freshly ground pepper
In a saucepan of boiling water, pour coarse salt and gourmet peas.
Cook them 15-20 minutes.
Drain and dive directly into a salad bowl filled with ice cubes and fresh water.
This will keep the greedy peas their beautiful green color.
After 3 minutes, drain.
The sauce :
Melt the butter in a saucepan and add the shallots.
After 3 minutes deglaze with the vinegar.
When the liquid is almost gone, add the white wine and PASTIS HENRI BARDOUIN.
After 4 minutes, stir in the cream. Stir continuously with a whisk for 3 minutes. Salt, pepper.
Pour olive oil into a pan.
After one minute over medium heat, place the cod on the side where the skin has been removed.
Cooking is thus done unilaterally, over medium heat for 5 minutes.
Pour a bottom of sauce at the bottom of a deep plate.
Place a bed of gourmet peas.
Delicately, stack the cod.
Sprinkle with sauce.
Good tasting !
Thank you to my partner LE PASTIS HENRI BARDOUIN
© Photo : Magalifrom the blog douceur et gourmandise