Today's Menu, Cod and English pea puree

This recipe was inspired by my recent trip to England.  Most of the restaurant served this healthy and delicious "mushy peas" with fish and chips.   Use frozen or fresh sweet peas if you cannot find English peas.

Cod served with English pea puree

INGREDIENTS:

2               6 to 8 Oz. cod fillet

2               Tablespoons olive oil

10             Cockles in shell

                 Salt and Pepper

For Sweet pea puree:

2              Cups frozen or fresh English peas. 

¼            Cup organic chicken stock

               Salt and pepper

1             Tablespoon mint

Sauce:

2             Tablespoons Country Dijon mustard

¼            Dry Vermouth

2             Tablespoons cream

               Lightly season with salt and white pepper

Instructions:

Begin by cooking peas for approximately 10 minutes at medium temperature.  For quicker results you may use organic canned sweet peas, season with olive oil, salt and pepper, mint, and process in the food processor until smooth. 

In a nonstick pan heat up approximately 1 tablespoon olive oil and saute the fish for approximately 3 minutes on each side.  Remove the fish and cover with foil pepper while you finish the sauce.  Add the dry vermouth season with a little pepper then add the cockles to the pan, cook for  about 3 to 5 minutes.  Remove from heat and add the Dijon mustard.  Return the pan to low temperature and slowly whisk in the cream until the cream  thickens.  (Use a wooden spoon to test for thickness.  If the sauce is thick enough it will coat the wooden spoon).  

To plate this dish  start with sweet pea pure topped with the fish.  Then carefully add to the cockles and sauce around the fish and sweet pea puree.  Serve immediately.
Cooks note:
Rinse the cockles in a colander under running water to remove the sand.
Recipe Courtesy of
Martha Greenwald
Martha's Good Nature