Pan-fried cod with snowpeas, broad bean purée and pea shoots

  • medium
  • 4
  • 1 hour 15 minutes
Not yet rated

This stunning pan-fried cod recipe from Lorenzo Cogo is served with three different purées, including broad bean, pea and parsley for a wonderfully fresh finish.

First published in 2015

Ingredients

Metric

Imperial

Cod fillet

  • 400g of cod fillet

Pea purée

  • 300g of peas
  • 1/2 onion
  • extra virgin olive oil, for cooking
  • 250ml of vegetable stock
  • 3 mint leaves
  • salt, to season

Broad bean purée

Parsley purée

  • 1/2 potato, chopped
  • 200g of parsley
  • salt

Grilled vegetables

Garnish

  • 40g of candied cedar
  • 20 pea shoots
  • salt flakes

Equipment

  • Blender

Method

1
To begin, make the pea purée. Julienne the onion and sweat in a medium saucepan with a little olive oil until soft but without colour
  • 1/2 onion
  • extra virgin olive oil, for cooking
2
Add the peas, cover with vegetable stock and cook until the peas are soft
  • 300g of peas
  • 250ml of vegetable stock
3
Blitz in a blender with a few mint leaves, then emulsify with a drizzle of extra virgin olive oil. Add salt and pepper to taste
  • 3 mint leaves
  • salt, to season
4
For the broad bean purée, blanch the shelled beans in salted boiling water for a minute, then pop them out of their skins. Add the beans, courgettes, potato and onions to a small pan with a little water
  • 1 small onion, chopped
  • 200g of broad beans, fresh and podded
  • 200g of courgette, chopped
  • 1 small potato, chopped
5
Cook over a medium heat until everything is tender, for approximately 15–20 minutes, topping up the water as necessary. Allow to cool then blitz to make a smooth purée, adding a splash of water if it's too thick. Season to taste
  • salt
6
To make the parsley purée, cook the chopped potato in boiling water until tender, then blitz until smooth with the parsley, seasoning to taste with a little salt
  • salt
  • 1/2 potato, chopped
  • 200g of parsley
7
To make the grilled vegetables, boil the courgettes and the broad beans in salted water briefly, keeping a nice crunchy texture. Cut the courgetets in half and then grill on a barbecue or very hot chargrill pan
8
Preheat the oven to 170°C/gas mark 3.5
9
Pan-fry the cod skin-side down for few minutes with a dash of oil in a very hot ovenproof pan, then flip over and place in the oven to finish cooking for 3–4 minutes
  • 400g of cod fillet
10
To serve, spoon the pea, broad bean and parsley purées onto plates and flake chunks of the cod on top. Add the cedar, courgettes, broad beans, pea shoots and salt flakes and serve immediately
  • 40g of candied cedar
  • 20 pea shoots
  • salt flakes

At just thirty-one years old, Lorenzo Cogo is the youngest Michelin-starred chef-owner in Italy. His creative, instinctive way of cooking has made him one of the most exciting figures in modern Italian cuisine.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more