Pan-fried cod with snowpeas, broad bean purée and pea shoots
by
- Main
- Medium
- 4
- 1 hour 15 minutes
PT1H15M
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.
Ingredients
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
- 200g of broad beans, podded
- 200g of courgette , chopped
- 1 small potato , chopped
- 1 small onion, chopped
- salt
Parsley purée
- 1/2 potato , chopped
- 200g of parsley
- salt
Grilled vegetables
- 8 baby courgettes
- 8 snow peas
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 baby courgettes
- 8 snow peas
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
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Pan-fried cod with snowpeas, broad bean purée and pea shoots
