Panko Crusted Cod with Pea Puree and Mushrooms

Panko Crusted Cod with Pea Puree and Mushrooms

by | Fish, Vegetables

cod-pea-puree-mushrooms

Cod is another one of my favorite types of fish, flaky and dense, with a mild flavor. If cod is not available, (as some stocks are severely overfished), you could swap out with some more sustainable fish: i.e. cobia, pollack, hake or whiting. I like a crunchy texture to my fish, so I used some Panko breadcrumbs to create a nice crust. I paired this fish with some crispy mushroom, pea/parsley puree and some crispy shoestring sweet potatoes. Serves 4

INGREDIENTS

FOR THE MUSHROOMS

  • 3 tbsp oil
  • 10-12 ounces mushrooms (cremini, shiitake), cleaned and coarsely chopped
  • Salt and pepper
  • 2 garlic cloves, minced
  • 2 tbsp butter

FOR THE FISH

  • 1 ½ pounds of cod, cobia or pollack (4 pieces)
  •  Salt and freshly ground pepper
  • 1 cup of panko crust, enough to cover each piece
  • 3 tablespoon extra virgin olive oil
  •  Lemon juice, to taste

FOR THE PEA PUREE

  • ¼ cup chopped parsley
  • 1 cup of cooked frozen peas
  • ⅓ cup chopped shallots
  • ⅛ cup EVOO (olive oil)
  • 1 tsp salt
  • 2 oz. Crème Fraîshe

PREPARATION

  1. Make the pea puree. Bring a small pot of water to a boil, salt generously and add parsley leaves. Blanch for 20 seconds only and transfer to a bowl of cold water. Drain and press leaves against strainer to squeeze out water. Using a food processor, add the cooked peas, shallots, parsley and salt. Slowly add in the oil so that all ingredients become a smooth puree. Place the puree into a bowl, and slowly stir in the Crème Fraîshe. Be sure to stir gently with a spoon so it does not separate or turn to butter. Season to taste with salt and pepper, and set aside.
  2. Heat oven to 425 degrees. Place oil into sauté pan and heat on medium-high heat. Salt the fish. Press the panko bread crumbs onto all sides of each piece of fish. Cook the fish on each side (2-3 minutes per side), or until outside crust is golden brown. Place fish into baking dish. Drizzle lemon over the fish and bake 5 to 8 minutes (depending on the thickness of the fillets), until fish is opaque and pulls apart when a fork is inserted.
  3. Heat oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 4 minutes. Season with salt and pepper, toss mushrooms, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.
    Reduce heat to medium and add butter and garlic to skillet. Tip skillet toward you so butter pools at bottom edge. Spoon butter over mushrooms until butter smells nutty, about 4 minutes. Remove mushrooms from skillet with a slotted spoon.
  4. Place a piece of fish on each of 4 plates. Spoon pea sauce onto plate, next to fish. Place mushrooms on pea sauce and serve.
Lamb with Pea Puree and Roasted Potatoes

Lamb with Pea Puree and Roasted Potatoes

by | Meats, Sauces, Vegetables

Lamb with Pea Puree and Roasted Potatoes

With recommended pairings from my favorite book, The Flavor Bible by Karen Page and Andrew Dorenburg, I combined Lamb with rosemary & garlic; Potatoes with rosemary, garlic, sour cream and chives, and added in “pea puree”, combined with cooked onions, garlic, chives and creme fraîche.

For the lamb:

  • 3 lamb tenderloins
  • ¼ cup olive oil
  • 1 tbsp on chopped fresh rosemary
  • 5 cloves of garlic
  • salt and pepper
  • 2 tbsp butter
  • 2 tsp chopped flat leaf parsley

Place all of the ingredients in a plastic bag and add the lamb and move around to make sure the lamb is covered evenly with marinade. Place in the refrigerator for 24 hours. To cook the lamb place 2 tbsp of butter in iron skillet on high heat. Add salt and pepper to the lamb, and place lamb in skillet, sear all sides and cook until internal temperature reaches 135 degrees (for medium rare). Remove from skillet and allow the lamb to rest for 5 minutes. Internal temperature should be around 140-145 degrees.

For the potatoes:

  • ⅓ cup of olive oil
  • 4 garlic cloves finely chopped
  • 2 tbsp of rosemary
  • 3 cups of new potatoes cut in half
  • salt
  • ½ cup sour creme
  • 1 tsp chopped chives

Set oven to bake at 400 degrees. Mix olive oil, rosemary and garlic in large mixing bowl. Add the potatoes and toss so potatoes are covered with oil mixture. Add potatoes to cookie sheet or large oven proof pan. Sprinkle salt on potatoes. Place in oven for 20-25 minutes, or until cooked. If you want to crisp them a bit, turn oven to broil and broil them for a few minutes until browned.

For the Pea Puree:

  • 1 bag of frozen sweet peas
  • ½ yellow onion finely chopped
  • 3 cloves of garlic finely chopped
  • 1 tbsp butter
  • 1 tbsp chopped chives
  • ⅓ cup créme fraîche
  • salt

Cook the peas in a saucepan of salted boiling water for 2-3 minutes. Melt butter in a pan over medium-high heat. Add onions and garlic. Cook stirring 3 -5 minutes until softened. Add in strained peas and cook for another minute. Transfer all ingredients including the chives to a food processor with an S blade. (my favorite is the Brevile Sous Chef) and puree until smooth. Place into a bowl, and slowly fold in the crime fraîche. Add salt to taste.

Plating:

Place a nice smear of the pea puree onto the center of the plate. Add the roasted potatoes on top of the puree on one side, and the lamb on the other side. Sprinkle lamb with parsley, add a dollop of sour cream and a sprinkle of chives to the potatoes. And voilà! Dinner is served!

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