Fillet of Cod and its crunchy sweet peas, Pastis HB White Butter Sauce

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


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.


Cooking fish:

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.

Salt, pepper.


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.

Serve hot.

Good tasting !

Thank you to my partner LE PASTIS HENRI BARDOUIN

© Photo : Magalifrom the blog douceur et gourmandise

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