Cod on Broccoli Pea Puree
Ingredients
for 4 servings
14 ozs broccoli
1 shallot
1 garlic clove
3 tbsps canola oil
4 ½ ozs vegetable broth
8 ozs peas (frozen; thawed)
18 ozs cod fillets (4 cod fillets)
½ organic lemon (juice and peel)
½ tsp fennel seeds
½ tsp coriander
½ oz whole grain spelt flour (1 tbsp.)
salt
pepper
2 mint
¾ oz sour cream (1 tbsp.)
5 ozs milk (whole)
nutmeg
Preparation steps
Clean broccoli, wash and cut into florets. Peel and chop shallot and garlic. Heat 1 tablespoon oil in a saucepan. Sauté shallot and garlic for 2 minutes over medium heat. Add broccoli and sauté for 3 minutes. Pour in broth, cover and cook over low heat for 8 minutes. Add peas and simmer covered for 5 minutes.
Meanwhile, rinse fish, pat dry, sprinkle with lemon juice and let sit for 5 minutes. Heat remaining oil in a pan. Coarsely crush fennel and coriander seeds in a mortar and sauté in hot oil for 2 minutes over medium heat. Pat fish dry, toss in flour and fry in oil for 3 minutes. Turn and fry for another 3 minutes. Season fish with lemon zest, salt, pepper and cover and cook over low heat for 5 minutes.
In the meantime, wash mint, shake dry, chop and mix into broccoli with sour cream. Puree finely and season with salt and pepper.
For the foam, season milk with salt, pepper and freshly grated nutmeg and heat. Arrange vegetable puree with the fish on plates. Froth the seasoned milk well and pour a little foam over each fish.
